Prep Time:40 minsAdditional Time:25 minsTotal Time:1 hr 5 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:25 minsTotal Time:1 hr 5 minsServings:12Yield:12 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
2sliceswhole-wheat sandwich bread
2poundsbroccoli florets
3tablespoonsbutter, divided
2tablespoonsextra-virgin olive oil
2cupsdiced onion
4clovesgarlic, minced
⅓cupall-purpose flour
3 ½cupslow-sodium chicken broth
6ouncesreduced-fat cream cheese
2teaspoonsWorcestershire sauce
¾teaspoonground pepper
½teaspoonsalt
Directions
Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake until dry and crispy, about 10 minutes.
Meanwhile, bring 1 to 2 inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, 4 to 6 minutes. Chop coarsely and spread evenly in the prepared baking dish.
Increase oven temperature to 350°F.
Heat 1 tablespoon butter and the oil in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire, pepper and salt, cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 1/2 cups cheese. Pour the cheese sauce over the broccoli.
Melt the remaining 2 tablespoons butter. Combine the melted butter and the breadcrumbs in a medium bowl. Spread evenly over the broccoli mixture. Top with the remaining 1/2 cup cheese.
Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.
Equipment
Frequently Asked Questions
Prepare the casserole through Step 5 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats. Alternatively, you can freeze it for up to 6 months in an airtight, freezer-safe container. It may be a little mushy when cooked, but it should be delicious.
Yes, you can. Fresh is best for taste and texture, but you can use frozen broccoli. It’s blanched before frozen, which means it’s already partially cooked. To use frozen broccoli, thaw it completely and drain well before adding it to the baking dish in Step 3.
In addition to being a convenient and delicious side dish for winter holidays, it will elevate dinner any night of the week at any time of the year, whether you’re serving chickendrumsticksandthighs,pork chopsor askillet steak.
Originally appeared:EatingWell.com, November 2016
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Nutrition Facts(per serving)225Calories15gFat13gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez,
Linda Frahm,
andCarrie Myers, M.S.
Carrie Myers, M.S.
