Healthy Broccoli Potato Casserole
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I love casseroles, and this one tastes just like broccoli cheddar soup, but way more filling.
Important Note: This recipe does use a larger than average Pyrex dish, 4.8 qts. If you don’t have one, you can use two 9X13 but you will have a very tall casserole and will want to bake it for an extra 10-20 mins to ensure it cooks all the way through.
Ingredients
- 1 tsp Parsley
- 1/2 cup, Greek Yogurt Nonfat Plain
- 1.75 cup Reduced Sodium Vegetable Stock
- 2 tbsps All Purpose Flour
- 2 tbsp chopped Fresh Chives
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 tsp Dried Dill
- 2 lbs of Broccoli
- 1 container (8 oz ea.), Cream Cheese ⅓ Less Fat
- 1/2 cup Original Unsweetened Almond Milk
- 5 oz Sharp Cheddar Cheese
- 1 can of Cannellini Beans
- 1 container (8 strips), Tempeh smoky bacon (I use lightlife brand)
- 1.75 lb russet potatoes, scrubbed well
- 1.50 cup Frozen Peas
- Preheat your oven to 400 degrees.
- Shred your cheddar and set aside.
- Steam your tempeh for 15 mins if desired (to reduce the bitterness).
- In an air fryer or in a frying pan, cook up your tempeh until crispy. Cut these into cube(small pieces).
- Cube your potatoes (small 2 inch cubes) and chop your broccoli into florets.
- Bring a salted pot of water to boil and add your potatoes. Cook your potatoes in this for 15-17 minutes, or until tender. steam your broccoli in a separate pot in a steamer basket for 12 minutes or until tender (you can also alternatively steam the broccoli in the microwave if desired).
- In a small pot, heat up your vegetable stock. Whisk in your cream cheese until it melts and forms a creamy sauce. Mix in half the milk and the flour, as well as the parsley, chives, salt, pepper, and dill. Mix in 2 ounces of the cheddar. Take off the heat.
- Mix together the rest of the milk with the Greek yogurt. Pour 3 tablespoons of the cheese sauce into that and mix well, then pour everything back into the sauce.
- In a 4.8 quart casserole dish, place your potatoes, beans, tempeh, peas and broccoli. Pour your sauce over these, then top with the remaining 3 ounces shredded cheddar.
- Bake for 20-30 minutes, or until bubbling and the cheese is golden.
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