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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

2 eggs

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


Janet Stewart

Marketing/Public Relations Coordinator