3.285715
7 ratings

Skinny Broccoli and Cheese Casseroles

Skinny Broccoli and Cheese Casseroles
Kelly Hunt

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.

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Notes

*Note: You can also use fresh broccoli; just skip the thawing process in the beginning.

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!

Nutritional Facts
Servings4
Calories Per Serving121
Total Fat3g5%
Sugar3gN/A
Saturated2g8%
Cholesterol9mg3%
Protein11g22%
Carbs14g5%
Vitamin A191µg21%
Vitamin B120.4µg7.2%
Vitamin B60.2mg10.5%
Vitamin C106mg100%
Vitamin K0.7µg0.9%
Calcium218mg22%
Fiber0.3g1.2%
Folate (food)97µgN/A
Folate equivalent (total)107µg27%
Folic acid6µgN/A
Iron1mg8%
Magnesium41mg10%
Monounsaturated0.8gN/A
Niacin (B3)1mg6%
Phosphorus310mg44%
Polyunsaturated0.4gN/A
Potassium502mg14%
Riboflavin (B2)0.3mg16.3%
Sodium380mg16%
Thiamin (B1)0.2mg10.4%
Zinc1mg8%