Broccoli Casserole
Broccoli Casserole is a holiday staple in Ann's family. This is a healthier spin on her family's famous Broccoli Casserole.
Ingredients
- 1 Tbsp butter
- 1/4 cup onion diced
- 1/2 tsp garlic minced, about 1 clove
- 8 ounces mushrooms sliced
- 1 Tbsp all-purpose flour
- 2 cups 1% milk
- 1 cup shredded cheddar cheese divided
- 2 large eggs lightly beaten
- 1/2 cup plain Greek yogurt
- 1 small avocado mashed
- salt to taste
- pepper to taste
- 20 oz frozen chopped broccoli thawed
- 1/2 cup panko breadcrumbs
Instructions
- Spray a 2 1/2 quart casserole dish with cooking spray and preheat oven to 350 degrees F.
- Melt butter in a large sauce pan. Add onions and garlic and saute until soft, about 3 minutes. Add mushrooms to pan and continue to cook until soft, about 5 minutes more.
- Add flour, stirring well. Gradually add milk and continue to stir to combine. Simmer until thickened, stirring often.
- Remove from heat and add 3/4 cup of the cheese, stirring until melted. Set aside and cool slightly.
- In a bowl, combine eggs, yogurt and mashed avocado. Add to cheese sauce and stir well. Season to taste with salt and pepper. Mix broccoli in with the sauce, then pour into casserole dish.
- Mix the remaining cheddar cheese (1/4 cup) with the breadcrumbs and sprinkle over the top. Bake for 25-30 minutes or until top is bubbly and nicely browned.
Nutrition
Calories: 214kcalCarbohydrates: 15gProtein: 13gFat: 12gSaturated Fat: 5gCholesterol: 69mgSodium: 204mgPotassium: 570mgFiber: 4gSugar: 6gVitamin A: 855IUVitamin C: 67mgCalcium: 242mgIron: 1mg
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