Italian Broccoli Cheese Bake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Roanoke, Virginia, Rachel Greenawalt Keller sends this lasagna-like casserole. It makes a great side dish, but I like to serve it as a meatless entree with a green salad and bread, she suggests. Ingredients:
1-1/2 pounds fresh broccoli spears, cut into 1/4-inch slices |
1/4 teaspoon salt |
2 cups (16 ounces) 1% small-curd cottage cheese |
2 egg whites |
1/4 cup grated parmesan cheese |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon italian seasoning |
3/4 cup meatless spaghetti sauce |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large saucepan, bring 1-in. of water, broccoli and salt to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and pat dry.
2. In a blender, combine the cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until blended.
3. Place half of the broccoli in an 11-in. x 7-in. baking dish coated with cooking spray; top with half of the cottage cheese mixture. Repeat layers. Spoon spaghetti sauce over the top; sprinkle with mozzarella cheese.
4. Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.
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