Friday, June 10, 2005

Zesty Broccoli Casserole

Zesty Broccoli Casserole (Adapted from CL)

30 ounces frozen broccoli florets, thawed
1 1/2 cups plain soymilk
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded sharp white cheddar cheese
4 ounces laughing cow wedges, softened
1/2 cup sour cream
1/2 cup plain yogurt
3/4 cup chopped onion
8 ounce can water chestnuts, rinsed, drained, and sliced
3/4 cup panko
1 tablespoon butter, melted

Preheat oven to 375

Lightly coat an 11x7" baking dish with cooking spray. Place the thawed broccoli on the bottom in an even layer.

In a large saucepan, whisk together soymilk, flour, salt, and pepper. Bring to a boil over medium-high. Cook until thick, about 1 minute. Remove from heat and stir in cheddar and cream cheese. Mix in sour cream, yogurt, onion, and water chestnuts. Spoon mixture evenly over the broccoli.

In a small bowl, toss together panko and melted butter. Scatter breadcrumbs over the cheese mixture. Bake 25 minutes or until golden and bubbly.

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  1. I will definitely try this vegie dish.
    I presume cow wedges are cream cheese, eh??

  2. Cakebaker - Cream cheese would be the thing to use if you don't have access to the wedges!