Cooking Light Broccoli Casserole

Submitted by:

Preparation time:
Cooking time:

Difficulty: Easy - for beginners



3 (10-ounce) packages frozen broccoli florets, thawed $
Cooking spray $
1 1/2 cups fat-free milk $
2 1/2 tablespoons all-purpose flour $
1/2 teaspoon salt $
1/4 teaspoon freshly ground black pepper $
3/4 cup (3 ounces) shredded sharp cheddar cheese $
1/2 cup (4 ounces) fat-free cream cheese, softened
1 cup fat-free mayonnaise $
3/4 cup chopped onion (about 1/2 medium) $
1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
3/4 cup panko (Japanese breadcrumbs) $
2 teaspoons butter, melted $


Preheat oven to 375°.
Arrange broccoli in an even layer in an 11 x 7-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 mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.
Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.