My take on Grandma’s broccoli casserole
May 15, 2012 § 2 Comments
The other day, after having craved it for about a month, I decided to make my Grandma’s creamy, comforting broccoli casserole. She (or my Mom or my Aunt Lynn) have made broccoli casserole for just about every Christmas, Thanksgiving and Easter for as long as I can remember.
However, like I said in my last post, I wanted to make my own healthy, modern take on this casserole, so I made a few changes: I decided to use the broccoli stems as well as the florets. There is no sense in wasting them when they can be used! I also didn’t steamed the broccoli for as long as my family does. I just like my vegetables a bit more firm and crunchy! Oh, and I threw in some chopped onion because, you know, I throw onion in to everything. They are good for you and they make everything taste even better! I then also used Greek yogurt instead of mayonnaise and cut the amount in half. Greek yogurt is so good for you and works just as well as the mayonnaise. I even cut the amount of cheese in half. Last, I used whole-wheat breadcrumbs on top instead of Ritz crackers.
I am so happy with how the broccoli casserole came out! It tastes just like the way my Grandma (and my Mom and my Aunt) make it, only a bit more to my taste! It is just a creamy and comforting, only a bit crunchier and lighter.
1 head of broccoli
1 cup of onion
1 can of low-sodium mushroom soup (or be even healthier and make your own from this recipe)
1/4 cup of Greek yogurt
1/2 cup mozzarella cheese
1/4 cup of whole-wheat bread crumbs
1. Preheat the oven to 350°F.
2. Chop the broccoli into florets and put the stems aside. Then peel the stems and dice them. Now bring a pot of water to a boil and steam just the broccoli florets in a colander just a few minutes. You want the broccoli to still be a bit firm.
3. Now dice the onions and sautée them with the broccoli stems in a bit of olive oil. The onions should be clear and the broccoli stems should be just softened.
4. Place the broccoli and the onions in a large bowl and then stir in the mushroom soup, Greek yogurt, cheese and beaten eggs. Last, top with the bread crumbs.
5. Now pour this into a greased baking dish and bake in the oven for about 30 minutes or until the top has begun to crisp and brown.