Tuesday, February 7, 2012

Retro Recipe Redux: Broccoli Casserole

Warning: This recipe is neither low-calorie, low-fat nor particularly "healthy," nutritionally speaking.  What it is: a way to get my veggie-hating sweetie to eat green stuff by covering it with his beloved Velveeta cheese! It is also an attempt to use up some of the processed stuff gathering dust in my pantry.  Though this is admittedly high in the "bad stuff," it is relatively low in Net Carbs for those of us counting such things.  I will be serving this as a side dish alongside some simple baked chicken breasts.  

The original version was found in an old cookbook called Women's Circle, circa 1992.   It called for white flour and saltine cracker crumbs, feel free to substitute if you're not worried about carbs. However, the first time I tasted broccoli casserole was in 1978, at the table of my Southern boyfriend's mama.  She was a brassy bottle blonde who believed in big hair, false eyelashes, sweet tea, and butter..not necessarily in that order.  I was in heaven.

Broccoli Casserole


1/4 cup chopped onion
6 tablespoons butter
1/2 cup water
2 tablespoons soy flour
8 ounces Velveeta Processed Cheese Spread
2 packages frozen chopped broccoli, thawed and drained
3 eggs, well beaten
1/2 cup Panko crumbs


Saute onion in 4 tablespoons butter until soft; stir in flour and add water. Cook over low heat, stirring, until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add eggs; mix gently until blended. Turn into a 1-1/2 quart casserole; cover with crumbs and dot with remaining butter. Bake at 325 degrees for 30 minutes.

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.1
  • Total Fat: 21.1 g
  • Cholesterol: 91.2 mg
  • Sodium: 670.2 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 11.9 g
Have a Beauty-Full Day,

No comments:

Post a Comment