When it comes to vegetables to go with dinner, I tend to go with a few standard dishes that require little work or effort. Like frozen veggies, roasted veggies or a simple salad. So when I come across a vegetable dish that is easy, delicious and different from one of my standards I am always happy and so is my family.
Broccoli Casserole
Ingredients:
- 2 pounds fresh broccoli
- 1/4 cup unsalted butter
- 1 cup chopped onion
- 8 ounce container chive and onion cream cheese
- 10 3/4 ounce can cream of mushroom soup
Directions:
- Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.
- Cut broccoli into pieces roughly the same size leaving about a 2 inch stem.
- Place in the prepared baking dish and add enough water to cover the bottom, about 1/2 an inch. Cover and stem in the microwave for about 5 minutes or until the broccoli turns bright green. Carefully pour out the water.
- In a small skillet melt butter. Add in onion and cook until soft. Pour over broccoli.
- In a small saucepan, combine cream cheese and soup. Cook over low heat until smooth.
- Pour over broccoli leaving some showing.
- Bake for 20 minutes or until heated through.
Serves: 6
Calories: 318
Total Fat: 19.3g
Saturated: 12.1g
Polyunsaturated: 0g
Monounsaturated: 1g
Trans: 0.2g
Cholesterol: 50.4mg
Sodium: 271.1mg
Potassium: 646.1mg
Total Carbs: 23.8g
Dietary Fiber: 2.4g
Sugars: 6.3g
Protein: 9g
Vitamin A: 35.8%
Vitamin C: 105.1%
Calcium: 12.4%
Iron: 9.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Ingredients or Less Pasta & Casseroles.
