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.

Ingredients 12 servings

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  • 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

  • Prep

  • Ready In

  1. Preheat oven to 300°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Increase oven temperature to 350°F.
  5. 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.
  6. 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.
  7. Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.

Nutrition information

  • 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
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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
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By: Sharmin Sampat
Worth it!
April 20, 2017
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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
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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
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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
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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.