Skinny Broccoli and Cheese Casseroles
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.
*Note: You can also use fresh broccoli; just skip the thawing process in the beginning.
- 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)
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!