Wednesday, January 28, 2009

Broccoli and cheese casserole

I've made this 2 times now and love it. The kids eat it up and it's easy and tasty. It's a good one to make ahead of time, like when the kids nap, and all you have to do is cook it whenever you're ready to eat.

The original recipe is found here:

Here is how I made it: (since we know I can't keep a recipe the same-hence the title of the blog, recipes MY way)

2 cups cooked brown rice
6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon dried fines herbes (I used thyme, oregano, parsley, and basil)
3 egg whites
Cooking spray
1/2 cup (2 ounces) shredded romano cheese
1 bag of frozen broccoli florets (cooked)
1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
3/4 cup egg substitute
3/4 cup 1% low-fat milk
1/4 teaspoon black pepper
1/2 cup Italian bread crumbs

Preheat oven to 400°.

Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle romano evenly over rice mixture. Set aside.

Cook broccoli according to directions; drain well.

Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.

Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.

Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 23 minutes or until set.

Review: Awesome! If you want to make this a dish with meat I would throw some chicken in the layer with the broccoli. Just cook up a breast or 2 and chop it up. The kids love this and we eat it as a meal with no side. You could use it as a side dish though and serve a meat with it or add it to the casserole. Oh and if you know me well enough you'd know that I would never measure the cheese, I'd eye it, going over the amount of course. :)

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