Broccoli Casserole

[Guest guest]

Broccoli Casserole

 

3 pkg. (10 oz. ea.) frozen broccoli florets, thawed, drained

Cooking spray

1-1/2  cups fat free milk

2-1/2 TB all purpose flour

1/2 tsp. salt

1/4 tsp. ground black pepper

3/4 cup (3 oz.) shredded sharp Cheddar cheese

1/2 cup (4 oz.) fat free Neufchatel cream cheese, softened

1 cup fat free mayonnaise

3/4 cup chopped onion

1 can (8 oz.) water chestnuts, rinsed, drained, and sliced

3/4 cup bread crumbs

1/4 cup butter, melted

 

Preheat oven to 375°.

 

Arrange broccoli in an even layer in an 7 " x 11 " baking dish coated with

cooking spray; set aside.

 

Combine milk, flour, salt, and pepper in a large sauce pan over medium high

heat; bring to a boil.

Cook 1 minute or until thick, stirring constantly. Remove from heat. Add

Cheddar and cream

cheese; stir until smooth. Stir in mayonnaise, onion, and water chestnuts.

Spoon cheese mixture evenly over broccoli.

 

Place bread crumbs in a small bowl. Drizzle with butter, and toss. Sprinkle

bread crumb

mixture evenly over cheese mixture.

 

Bake, uncovered, at 375° F., for 25 minutes or until mixture begins to bubble

and

bread crumbs brown.

 

Yield: 10 servings (serving size: about 3/4 cup).

 

Nutrition Information:

Per serving = protein 8.6 g, cholesterol 15 mg, calcium 173 mg,

sodium 484 mg, fiber 4.1 g, iron 1 mg, carbs 17.9 g.