Broccoli au Gratin
- 16 oz. chopped fresh broccoli florets
- 1/4 cup diced red pepper
- 1/3 cup unbleached flour
- 1/4 tsp. dry mustard
- 1-1/2 cups skim milk
- 1 cup vegetable stock or low-sodium chicken broth
- 1 cup low-fat shredded cheddar cheese
- 1 cup grated Parmesan cheese, divided
- 1/4 tsp. lemon pepper
- 2 slices whole wheat bread
Preheat oven to 375 degrees. Spray a 1-1/2 or 2 quart casserole dish with cooking spray.
Bring a large pot of water to boil. Add broccoli and red pepper. Cook for 3 minutes. Drain and return to the pot.
Heat flour and dry mustard in a large saucepan over medium heat. Gradually pour in milk and vegetable stock, stirring constantly until thickened, approximately 8-10 minutes. Stir in cheddar cheese and 1/2 cup of the Parmesan cheese until melted. Remove from heat. Pour over broccoli and toss gently to combine. Sprinkle remaining Parmesan cheese over top.
Toast wheat bread. Pulse several times in a food processor until bread turns into crumbs. Sprinkle over broccoli casserole.
Bake 15 minutes or until heated through.
Serves 8.
Per serving: 161 calories, 6 g fat, 14 mg cholesterol, 14 carbohydrate, 2 g fiber, 14 g protein, 17% Vitamin A, 95% Vitamin C, 37% calcium, 6% iron
See also:
- Broccoli with Garlic and Pine Nuts
- Brussels Sprouts with Pistachios
- Healthy Macaroni and Cheese
- Scalloped Potatoes with Cheese
Stephanie Gallagher - Stephanie Gallagher is a veteran journalist and author. In addition to writing for Suite 101, she is the Cooking for Kids columnist for ...
