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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.3
  • Total Fat: 11.8 g
  • Cholesterol: 88.1 mg
  • Sodium: 1,034.1 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 8.4 g
  • Protein: 30.0 g

View full nutritional breakdown of Italian Broccoli Cheese Casserole calories by ingredient
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Italian Broccoli Cheese Casserole

Submitted by: KINI08
Italian Broccoli Cheese Casserole

Introduction

Adapted slightly from "Maria's Nutrional Consulting", & posted here for my nutritional stats. Even my picky non-vegetarian husband enjoyed this one! Adapted slightly from "Maria's Nutrional Consulting", & posted here for my nutritional stats. Even my picky non-vegetarian husband enjoyed this one!
Number of Servings: 4

Ingredients

    1-1/2 lbs fresh broccoli, cut into 1/4-inch slices
    1/8 tsp sea salt (to add to water to cook broccoli in)
    2 cups cottage cheese, (I used lowfat)
    1 Egg
    1/4 cup parmesan cheese, grated
    1/2 tsp Italian Seasoning
    3/4 cup Spaghetti Sauce
    1 cup shredded part-skim mozzarella cheese, grated
    2 cups sliced shiitake mushrooms


Directions

Preheat oven to 375 degrees F. In a large saucepan, bring 1-inch of water, broccoli and salt to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain well and set aside. In a blender, combine the cottage cheese, eggs, Parmesan cheese, and Italian seasoning; cover and process until blended.

Spray an 11x7" baking dish with fat-free no-stick spray and place half of the broccoli in the bottom; top with half of the cottage cheese mixture, add 1/2 the mushrooms. Repeat layers. Spoon spaghetti sauce over the top; sprinkle with mozzarella cheese.

Bake, uncovered, at 375 for 25-30 minutes (until bubbly). Let stand for 5-10 minutes before serving.

Makes 4 generous servings, or 6 side-dish servings.

[photo 2011 Robert Niles. All Rights Reserved]

Number of Servings: 4

Recipe submitted by SparkPeople user KINI08.






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