Sunday, December 26, 2010

Broccoli Cheese Casserole (SCD)

Here's my can-free version of this classic casserole. It's just as easy too. Yogurt made with half and half takes the place of sour cream.

Broccoli Cheese Casserole

1 heaping cup of fresh Mushroom cut into pieces/bits
1 TBSP Butter
1 cup Mayonnaise
1 cup Yogurt Cream (Yogurt made with Half and Half)
2 cups (8 oz) Shredded Cheddar Cheese
1 (16 oz) bag frozen Broccoli
about 1/2 cup SCD Seasoned Bread Crumbs (easy from Heal-Balance-Live)

Heat oven to 375 degrees.

In a small skillet, saute mushroom bits in melted butter until lightly browned.

In a large mixing bowl combine mayo, yogurt, and shredded cheese. Stir in cooked mushrooms. Stir in frozen broccoli. Scoop into a casserole dish, I used a 9" x 9" Pyrex dish. Sprinkle with seasoned SCD breadcrumbs. Bake 30- 40 minutes until bubbly.

3 comments:

  1. That looks so good! Broccoli, cheese, and cream...you can't go wrong!

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  2. Yummmmmieee,...lovely & tasty food!

    Kisses from Brussels to you!!

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