Recipe of the Week - January 15, 2014
Cheddar Broccoli Casserole with Crunchy Topping
Makes 8 – ½ cup servings
1 can (10 ¾ oz.) reduced sodium condensed cream of mushroom soup
1 cup shredded reduced-fat Cheddar cheese
¼ cup plain nonfat Greek yogurt
½ teaspoon salt
1 can (5 oz.) sliced water chestnuts, drained
½ cup chopped onion
2 packages (9oz.each) frozen chopped broccoli, thawed
8 reduced-fat round butter crackers, crushed
2 teaspoons unsalted butter, melted
Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray.
Combine soup, cheese, eggs, yogurt and salt in large bowl; mix well. Stir in water chestnuts and onion. Fold in broccoli. Pour into prepared casserole.
Bake 30 minutes.
Meanwhile, combine crackers and butter in small bowl; sprinkle evenly over casserole. Bake 5 minutes or until lightly browned. Let stand 10 minutes before serving.
Provided by Debbie Clark, RCH Food and Nutrition Manager
Marketing/Public Relations Coordinator