Sarah-Jane's New South Cheesy Broccoli Casserole
30 ounces frozen (thawed) or fresh (lightly steamed) broccoli
1 ½ cups skim milk
2 ½ tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 cup reduced-fat shredded sharp cheddar cheese
½ cup (4 ounces) reduced-fat cream cheese
1 cup reduced fat mayo made with olive oil
½ medium onion, chopped
8-ounces sliced mushrooms
¾ cup Panko breadcrumbs
2 teaspoons butter, melted
Preheat oven to 375 degrees F. Spray an 11 x 7-inch baking dish with cooking spray and fill with broccoli in a single layer.
Combine milk, flour, salt, and pepper in a large saucepan and bring to a boil. Stirring constantly, cook for one minute or just until it thickens. Remove from heat and add cheddar and cream cheese and stir until cheese begins to melt and mixture is smooth. Stir in mayo, onion, and mushrooms. Spoon creamy mixture over the broccoli in the baking dish.
Toss panko breadcrumbs with the melted butter in a small bowl. Sprinkle coated breadcrumbs over the casserole evenly. Bake for 25 minutes or until bubbly in the middle and golden brown on the top. Enjoy!
Makes 10 servings (about ¾ cup each).
Nutrition facts per serving: 240 calories, 16g fat, 4.5g saturated fat, 25mg cholesterol, 490mg sodium, 15g carbs, 3g fiber, 5g sugars, 8g protein.
Traditional Broccoli Cheese Casserole Nutrition facts per serving: 370 calories, 28g fat, 16g saturated fat, 70mg cholesterol, 790mg sodium, 15g carbs, 2g fiber, 6g sugars, 10g protein.
THE NEW SOUTH VERSION SAVES YOU 130 calories, 12g fat, 11.5g saturated fat, and 300mg sodium!!!