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Skillet Broccoli Casserole

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.

skillet broccoli casserole skillet broccoli casserole 2

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