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Broccoli Casserole
Broccoli Casserole
6 Reviews
From: EatingWell.com, November 2016
The lightened-up luscious sauce elevates this easy casserole recipe over standard broccoli and cheese side dishes.
- By: Breana Lai EatingWell Associate Food Editor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 2 slices whole-wheat sandwich bread
- 2 pounds broccoli florets
- 3 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil
- 2 cups diced onion
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 3½ cups low-sodium chicken broth
- 6 ounces reduced-fat cream cheese
- 2 teaspoons Worcestershire sauce
- ¾ teaspoon ground pepper
- ½ teaspoon salt
- 2 cups shredded Colby-Jack Cheese, divided
Preparation
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Prep
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Ready In
- Preheat oven to 300°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake until dry and crispy, about 10 minutes.
- Meanwhile, bring 1 to 2 inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, 4 to 6 minutes. Chop coarsely and spread evenly in the prepared baking dish.
- Increase oven temperature to 350°F.
- Heat 1 tablespoon butter and the oil in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire, pepper and salt, cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1½ cups cheese. Pour the cheese sauce over the broccoli.
- Melt the remaining 2 tablespoons butter. Combine the melted butter and the breadcrumbs in a medium bowl. Spread evenly over the broccoli mixture. Top with the remaining ½ cup cheese.
- Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.
- Serving size: ¾ cup
- Per serving: 224 calories; 15 g fat(8 g sat); 3 g fiber; 13 g carbohydrates; 11 g protein; 76 mcg folate; 25 mg cholesterol; 2 g sugars; 0 g added sugars; 2,623 IU vitamin A; 73 mg vitamin C; 215 mg calcium; 1 mg iron; 331 mg sodium; 412 mg potassium
- Nutrition Bonus: Vitamin C (122% daily value), Vitamin A (52% dv), Calcium (22% dv)
- Carbohydrate Servings: 1
- Exchanges: 1½ fat, 1½ fat, ½ starch, ½ high-fat protein
Reviews 6
July 12, 2017
By: judy
Really good basic recipe. I didn't have broccoli, but did have a head of cauliflower, so used that. I also had a couple pieces of cheese that needed to be used: colby jack, mozzarella and some cheddar. So used all three to get the full amount o f cheese. Came out very well indeed. I can see this sauce being the base for a variety of "au gratin" dishes. Thanks
June 26, 2017
By: Sharmin Sampat
Worth it!
April 20, 2017
By: Paula
I added 2 poached chicken breasts cut into bite sized pieces, panko bread crumbs rather than wheat bread, 1 diced shallot, & reduced the cheese to 1 cup. Very tasty but time consuming to prepare. Will make again when I have more time. Glad I have leftovers.
April 03, 2017
By: KathyMac
I haven't made this yet because I have some questions. I have very high cholesterol and blood pressure and need to make dietary changes. Do you think it would change the taste too much if I switched out butter for Benecol, white whole wheat flour for regular flour, and 2% cheese? Thanks.
March 13, 2017
By: kate
Awesome! Didn't change a thing! Every time broccoli is on sale my boyfriend says " make the casserole!" Which is 2-3 times a month ??
February 17, 2017
By: Penelope Wall
This is a great weekend recipe, since it's a bit of work. But it's worth it. Everyone in my family loved it.
