Sunday, November 10, 2013

Broccoli Casserole

It is a blessing to be able to grow older and, a double blessing if you can do it in good health. Why do I start this blog entry talking about getting older? Simple, in a few weeks we will be celebrating New Year’s Day! What in the world is going on with the speedometer of life? It just seems like time flies by. If you can keep up with your work, family and house maintenance you are one step ahead of everybody else. Whether we are spending time at work or at home trying to keep up with life, we have to find time to prepare meals to satisfy physiological needs.  Yes, if you have all the money in the world you can eat out every meal.  Just remember, when you prepare a meal at home, you can pick healthier ingredients to eat better. Also, there is no doubt that hanging around the kitchen with family and friends is a good way to build memories. I am preparing a broccoli casserole that can be put together in a very short amount of time, with low fat ingredients and a reduced amount of sodium. This casserole is timeless and can be the perfect side dish to any meal.  You can make it a day ahead and store it uncooked in the refrigerator till you are ready to bake.  Yes, it is an old recipe, and you might already have it, but this is just a reminder that casseroles can help you out when time is limited.  We usually include this dish in our Thanksgiving meal but we also use it throughout the year.


1.5 pounds of freshly frozen broccoli florets
2 eggs, beaten
1 cup fat free sour cream
1 can of healthy choice – cream of mushroom soup
1 teaspoon Worcestershire
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese, divided
1 sleeve buttery crackers (like Ritz), crushed
2 tablespoons butter


Cook broccoli according to package directions and drain well.
Combine broccoli, eggs, sour cream, mushroom soup, Worcestershire, garlic powder, and 1 cup of cheese; mix well.
Pour mixture into a greased casserole dish and, when ready to bake, top with crushed crackers and several pats of butter.
Bake at 350 degrees F for 35 to 40 minutes until set. Remove from oven and top with remaining cheddar cheese; return to oven until cheese is melted.

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