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.

Click here to be taken to the main post