Broccoli and Noodle Casserole
If you don't have a casserole dish, any baking dish will do. Just be sure to layer the ingredients evenly.
INGREDIENTS | YIELDS 4 servings
- 10 ounces frozen broccoli
- 4 tablespoons margarine
- 4 tablespoons flour
- 2 cups fat-free milk
- salt and pepper to taste
- 2 cups whole wheat macaroni noodles
- 4 cups of water
- 4 hard-boiled eggs
- ¼ cup grated low-fat Swiss cheese
- 1 cup bread crumbs
Preheat oven to 350°F.
Cook broccoli in boiling water until tender.
Drain broccoli, cool, and cut into 1″ pieces.
Melt the margarine in a deep skillet on medium heat.
Add the flour, milk, and salt and pepper and mix until creamy. Remove from heat and set aside.
Boil water and cook the noodles about 15 minutes or until soft, then drain and set aside.
In a casserole dish, arrange alternate layers of noodles, broccoli, sliced cooked eggs, cream sauce, and cheese.
Sprinkle evenly with bread crumbs.
Bake for 30 minutes or until bubbling.
Per Serving
- Calories: 473
- Fat: 19 grams
- Protein: 23 grams
- Carbohydrates: 54 grams
- Cholesterol: 216 milligrams
Versatile Vegetables
You can use nearly any vegetable for this casserole. Asparagus and cauliflower are good alternatives — and there's no rule saying you can only use one vegetable at a time! You can also play around with different cheeses and pastas to find a combination that suits your palate.
