Zesty Broccoli Casserole

By Alissa -
*From Cooking Light

3 (10 oz) packages frozen broccoli florets, thawed
Cooking Spray
1 1/2 Cup fat-free milk
2 1/2 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 cup (3oz) shredded sharp cheddar cheese
1/2 cup (4 oz) fat-free cream cheese, softened
1 Cup fat-free mayonnaise
3/4 c chopped onion (about 1/2 medium onion)
1 (8oz) can water chestnuts, rinsed, drained, sliced
3/4 Cup panko (Japanese breadcrumbs)
2 tsp butter, melted

Preheat oven to 375. Arrange broccoli in even layer in an 11x7-inch baking dish, coated with cooking spray. Set aside. Combine milk, flour, salt and pepper in a large saucepan over medium-high heat. Bring to a boil. Cook 1 minute, or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses. Stir until smooth. Stir in mayo, onion and water chestnuts. Spoon cheese mixture evenly over broccoli. Place panko in small bowl. Drizzle with butter; toss. Sprinkle evenly over cheese mixture. Lightly spray breadcrumbs with cooking spray. Bake at 375 for 25 minutes, or until mixture is bubbly and breadcrumbs brown.

** Notes:
I used fresh broccoli, mixed with sliced zucchini because that's what I had.
Regular breadcrumbs are fine.
I didn't use the water chestnuts because I didn't have a can-opener at the time.
It was still yummy with all those changes. :)

Comments

Kelly said…
This was really tasty! I made mine with frozen brocoli and fresh zucchini and sqaush. And I used cornflake crumbs. Yummy!
8:05 PM
Kelly said…
I've made this a few times since Alissa posted it and I've decided that I think the mayo gives it an off-tasting flavor. This time I omitted the mayo and used a smidge more cream cheese. Also, I stirred in about 2 T of dijon mustard and a shake or two of garlic powder.
10:46 PM
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