Smoky Broccoli Casserole
Serves: 4-6 Time: 40 min
2 medium heads broccoli, cut into bite-sized pieces
1 1/2 cups fat-free milk
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded pepperjack cheese
1/2 cup (4 ounces) fat-free cream cheese, softened (or neufchatel)
3/4 cup chopped onion (about 1/2 medium)
1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
2 chipotle peppers in adobo sauce, chopped
3/4 cup breadcrumbs
- Preheat oven to 375°.
- Chop broccoli and arrange in an even layer in an 11x7 or 8x8-inch baking dish coated with cooking spray; set aside.
- Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheese; stir until smooth. Stir in onion, chipotle pepper and water chestnuts. Spoon cheese mixture evenly over broccoli.
- Sprinkle breadcrumbs evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.