Skinny Broccoli and Cheese Casseroles

Skinny Broccoli and Cheese Casseroles
Staff Writer
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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4
Servings
152
Calories Per Serving
Deliver Ingredients

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

Total Fat
14g
20%
Sugar
2g
2%
Saturated Fat
9g
38%
Cholesterol
42mg
14%
Carbohydrate, by difference
3g
2%
Protein
3g
7%
Vitamin A, RAE
144µg
21%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
34mg
3%
Choline, total
12mg
3%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Phosphorus, P
39mg
6%
Selenium, Se
1µg
2%
Sodium, Na
232mg
15%
Water
37g
1%

Broccoli Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.