Skinny Broccoli and Cheese Casseroles Recipe

Feb 13, 2012 @ 1:19 PM
Posted by Kelly Hunt, Special Contributor

Nutrition

Cal/Serving: 212
Daily Value: 11%
Servings: 4

Sugar-Conscious

Fat	15g	24%
Saturated	8g	42%
Trans	0g	0%
Carbs	14g	5%
Fiber	3g	13%
Sugars	4g	0%
Protein	7g	13%
Cholesterol	47mg	16%
Sodium	223mg	9%
Calcium	108mg	11%
Magnesium	31mg	8%
Potassium	432mg	12%
Iron	1mg	7%
Zinc	1mg	5%
Vitamin A	1278IU	26%
Vitamin C	101mg	169%
Thiamin (B1)	0mg	10%
Riboflavin (B2)	0mg	12%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	11%
Folic Acid (B9)	83µg	21%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	1mg	5%
Vitamin K	117µg	146%
Fatty acids, total monounsaturated	4g	0%
Fatty acids, total polyunsaturated	1g	0%

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Kelly Hunt

I came up with these mini broccoli casseroles from my mom's amazing casserole recipe I grew up eating as a kid. I used little ramekins for individual portion sizes (well, because they're just so fun to use), but you could of course make this into one giant dish of yummy goodness!

I mean, c'mon folks, how could you not like something that's low in fat, high in protein, and full of cheesy deliciousness? Oh yes, and only three Weight Watchers points.

Click here to see Comfort Food Alternatives.

INGREDIENTS

One 16-ounce bag frozen broccoli florets*
6 ounces fat-free cream cheese, softened
1/4 cup seasoned Italian breadcrumbs
1 tablespoon light butter, melted
Slivered almonds, chopped, for garnish (optional)

DIRECTIONS

Preheat the oven to 300 degrees.

Fill a saucepan with water and bring to a boil over high heat. Add the frozen broccoli, cover, and cook until thawed, about 5 minutes. Drain and mix in the cream cheese until the broccoli is completely coated. Divide the broccoli evenly into 4 mini ramekins and set aside.

Mix the breadcrumbs with the melted butter in a bowl and sprinkle over each ramekin. Garnish with chopped almonds, if desired, and bake until the top is browned and bubbling, about 45 minutes. Enjoy!