BROCCOLI & CHEESE CASSEROLE
Yields: 4-6 servings
2 lbs. fresh broccoli, cut into bite size pieces
2 Tbsp. butter
1/4 cup celery, small dice
1/4 cup yellow onion, small dice
1/4 cup green bell pepper, small dice
1 large shallot, small dice
1 can (10.75 oz) of cream of mushroom soup (I use the low sodium one)
1/4 cup low fat milk
1 tsp fresh garlic, chopped
1/2 lb. processed cheese, cut into cubes (I used Velveeta 2%milk)
salt and pepper, to taste
pinch of cayenne pepper
1 Tbsp butter
1 cup cheddar cheese, grated
Preheat oven to 350 degrees Fahrenheit.
Steam the broccoli pieces for 10 minutes or until tender. Strain and add to a large bowl.
Melt 2 Tbsp of butter in a saute pan over medium heat. Add the yellow onion and celery and saute for 5-7 minutes.
Add the chopped bell pepper and shallots to the same saute pan, and cook another 7 mintues, or until onions are translucent. Season with salt and pepper. Remove from heat and add to bowl with broccoli.
In the same saute pan, heat the cream of mushroom soup, milk and chopped garlic over medium-low heat. Add the cubed Velveeta, stirring until the cheese melts. Season with salt and pepper and add the pinch of cayenne.
Pour the soup mix over the broccoli-vegetable mixture. Stir to coat.
Grease a 2 quart casserole dish (or oven-proof glass bowl) with butter.
Add the combined vegetable-soup mixture to the greased casserole dish and place in preheated oven. Bake, uncovered for 30 mintues or until bubbly.
Remove from ovent, and sprinkle the cheddar cheese on top. Place back into oven, uncovered, for another 5-10 minutes, or until cheese melts.
Remove from oven and serve alongside any meal.
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