This recipe for broccoli casserole doesn’t use any cream of mushroom soup – you’re pretty much making that ingredient yourself; now, don’t you feel fancy?! Though there’s a “from scratch” element, this is still a simple recipe.
Basically you boil a head of chopped broc for about 3 minutes and then toss it in a cheese sauce. To make the cheese sauce, melt 2 tsp butter and whisk with 1/4 c. flour, slowly adding 1 3/4 c. low fat milk. Whisk in some cheddar til it’s melty, but don’t worry about getting it totally melted – that’ll happen in the oven. Top with a panko parm topping (1 tsp melted butter, 1/4 cup parm, 3/4 cup panko) and stick in a 400 oven for 25 minutes. Garlic powder and cayenne are important flavor boosters, so I would heavy up there. What’s nice is the whole thing is made in the cast iron skillet.
There’s nothing canned in this recipe so it seems like it may be a bit healthier than regular broccoli casserole. These are the things I tell myself to sleep at night.