- 2 tablespoon olive oil
- 1 medium onion, sliced
- 1 medium red bell pepper, sliced
- 8 ounces sliced fresh mushrooms
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 6 tablespoon all-purpose flour
- 3 cups low-fat (1%) milk, heated
- 1/2 cup shredded Cheddar cheese
- 1/4 cup shredded Romano cheese
- 7 cups frozen broccoli florets, thawed, well drained on paper tower
- 1 cup fresh whole-grain bread crumbs
- 1 tablespoon butter, cut into bits
Directions :
- Prep : 30 m
- Cook : 1 h
- Ready in : 1h 35 m
- Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 2-quart baking dish.
- Heat oil in a large skillet over medium-high. Cook onion, bell pepper, mushrooms, 1/4 teaspoon salt, and black pepper, stirring frequently, until mixture begins to brown, 12 to 15 minutes.
- Sprinkle flour over mushroom mixture and cook, stirring, 1 minute. Add remaining 1/4 teaspoon salt and milk and bring to a boil, stirring until smooyh. Boil, stirring frequently, until slightly thickened, about 3 minutes. Stir in cheddar and 2 tablespoons romano, Stir in broccoli and pour mixture into prepared baking dish.
- Toss bread crumbs with remaining 2 tablespoons romano and sprinkle over top. Dot with butter.
- Bake, uncovered, until crumbs are golden and casserole is bubbling, about 40 minutes before serving.
Footnotes :
Cook's Note :
A trick to popping the flavor of the cheddar is to add a bit of romano or Parmesan cheese.
Tip :
Parchment can be used for easier cleanup/removal from the pan
Nutrition Facts :
Per Serving :
Nutritional Information
Healthy Broccoli Cheese Bake
Servings Per Recipe: 8
Amount Per Serving
Calories: 235
Amount Per Serving
Calories: 235
% Daily Value *
Total Fat: 16 %
Saturated Fat:
Cholesterol: 6 %
Sodium: 16 %
Potassium: 18 %
Total Carbohydrates: 8 %
Dietary Fiber: 24 %
Protein: 26 %
Sugars:
Vitamin A:
Vitamin C:
Calcium:
Iron:
Thiamin:
Niacin:
Vitamin B6:
Magnesium:
Folate:
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