First stuffing and now casserole? I must be on a comfort-foods kick! At any rate, here is an easy recipe for low-protein broccoli casserole. I estimate only 20 minutes of prep-time followed by 45 minutes of baking.
- 3 tbs. butter, 1 tbs. melted and set aside
- 60 gm. chopped onion
- 10 oz. package chopped frozen broccoli
- 1/2 of 10.75 oz. can (152 gm.) condensed cream of mushroom soup
- 1/2 c Daiya Cheddar Shreds
- 1/2 c (120 gm.) light mayonnaise
- 1/4 teaspoon garlic salt
- 1 teaspoon lemon juice
- black pepper to taste
- ½ c (40 gm.) low-protein garlic bread crumbs
- 1/4 teaspoon seasoned salt
Preheat oven to 350 degrees. Melt 2 tablespoons butter in a medium skillet over medium-high heat. Sauté onion until golden. In a mixing bowl, stir together onion, broccoli (no need to thaw), soup, cheese, mayonnaise, garlic salt, pepper, seasoned salt, and lemon juice. Once thoroughly blended, transfer mixture to 2-quart casserole dish. Evenly spread low-protein garlic crumbs over top and drizzle with remaining tablespoon of melted butter. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.
Yield: 4 servings at 175 gm each
Phe: 185 mg per serving; 739 mg entire recipe
Exchanges: 12.3 per serving
Protein: 6 gm per serving
Calories: 327 per serving; 1,308 entire recipe
Fat: 30 gm per serving
On the surface, the four servings may not look like there is enough to satisfy. If that’s the case, add more volume by mixing one serving with 1/3 cup of Cambrooke Foods’ Short Grain Rice. Cook the imitation rice according to the package instructions before mixing.