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Broccoli Casserole 

The lightened-up luscious sauce elevates this easy casserole recipe over standard broccoli and cheese side dishes. 
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Side Dish
Servings 12
Calories 225 kcal

Ingredients
  

  • 2 Slices Sourdough or Multi-Grain Sourdough Bread
  • 2 Lbs Broccoli Florets Fresh
  • 3 Tbsp 100% Grass Fed Butter Divided
  • 2 Tbsp Extra-Virgin Olive Oil
  • 2 Cups Diced Onions
  • 4 Cloves Garlic Minced
  • 1/3 Cups All-Purpose Flour
  • 3 1/2 Cups Low-Sodium Chicken Broth
  • 6 Oz Cream Cheese
  • 2 Tbsp Coconut Aminos
  • 3/4 Tsp Ground Pepper
  • 1/2 Tsp Sea Salt
  • 2 Cups Shredded Colby Jack Cheese Divided

Instructions
 

  • Preheat oven to 300 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
  • Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake until dry and crispy, about 10 minutes.
  • Meanwhile, bring 1 to 2 inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, 4 to 6 minutes. Chop coarsely and spread evenly in the prepared baking dish.
  • Increase oven temperature to 350 degrees F.
  • Heat 1 tablespoon butter and the oil in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle almond flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, coconut aminos, pepper and sea salt, cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 1/2 cups cheese. Pour the cheese sauce over the broccoli.
  • Melt the remaining 2 tablespoons butter. Combine the melted butter and the breadcrumbs in a medium bowl. Spread evenly over the broccoli mixture. Top with the remaining 1/2 cup cheese.
  • Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes.
  • Tip: Replace part of the chicken 

Notes

225 calories; protein 10.9g; carbohydrates 13.1g; dietary fiber 3.2g; sugars 2.1g; fat 15.1g; saturated fat 7.8g; cholesterol 24.9mg; vitamin a iu 2623.1IU; vitamin c 72.9mg; folate 76.3mcg; calcium 214.7mg; iron 1.4mg; magnesium 33.7mg; potassium 411.5mg; sodium 330.9mg; thiamin 0.1mg. 
Exchanges: 
1 1/2 fat, 1 1/2 fat, 1/2 starch, 1/2 high-fat protein

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