BROCCOLI CASSEROLE FROM SCRATCH - KRISTINE'S KITCHEN
This cheesy broccoli casserole from scratch is filled with fresh broccoli and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic broccoli casserole.
Provided by Kristine
Categories Side Dish
Total Time 90 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 3 quart baking dish with cooking spray.
- Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
- Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.
- In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth. Cook, whisking constantly, for 30 seconds. Whisk in the milk and half and half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.
- Pour the sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
- Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
- Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes more, until topping is lightly browned and casserole is hot. Let stand 10 minutes before serving.
Nutrition Facts : ServingSize 1 /10 recipe, Calories 272 kcal, CarbohydrateContent 21 g, ProteinContent 13 g, FatContent 16 g, SaturatedFatContent 9 g, CholesterolContent 61 mg, SodiumContent 363 mg, FiberContent 4 g, SugarContent 6 g
TACO STUFFED ZUCCHINI BOAT RECIPE - SKINNYTASTE
These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!
Provided by Gina
Categories Dinner
Total Time 75 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to boil. Preheat oven to 400°F.
- Place 1/4 cup of salsa in the bottom of a large baking dish.
- Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
- Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
- Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
- Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
- Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
- Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
- Top with scallions and serve with salsa on the side.
Nutrition Facts : ServingSize 2 halves, Calories 269 kcal, CarbohydrateContent 16.5 g, ProteinContent 29 g, FatContent 11.5 g, SaturatedFatContent 4.5 g, CholesterolContent 87.5 mg, SodiumContent 764.5 mg, FiberContent 5 g, SugarContent 7 g
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