Healthier Broccoli Potato Casserole

Name: Healthier Broccoli Potato Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lbs potatoes; 2 lbs broccoli; 1¾ cups vegetable stock; ⅔ cup low-fat cream cheese; 2 tablespoons all-purpose flour; ½ cup low-fat milk; 1 tablespoon finely chopped chives; ¼ teaspoon fine sea salt; ⅛ teaspoon ground black pepper; ½ teaspoon curry powder; 1 cup low-fat grated cheese

User Reviews

4.7

87 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Calories
348 kcal
Cuisine
American, Vegetarian

Healthier Broccoli Potato Casserole

Freya Patterson

Report

This healthy broccoli potato casserole with light cheese sauce makes a perfect light main meal or a side dish for other main courses.

Share:

I Made This!

65 people made this

Print

18 people printed this

Save this

52 people saved this

Ingredients

Servings

2 lbs potatoes
2 lbs broccoli Note 1
1¾ cups vegetable stock
⅔ cup low-fat cream cheese Note 2
2 tablespoons all-purpose flour
½ cup low-fat milk
1 tablespoon finely chopped chives
¼ teaspoon fine sea salt more to taste
⅛ teaspoon ground black pepper more to taste
½ teaspoon curry powder more to taste
1 cup low-fat grated cheese Gouda or Cheddar (Note 2)

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat the oven to 400°F/ 200°C.
Precook the vegetables: Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt, and cook the potatoes for about 5 minutes. In the meantime, divide the broccoli head into florets and chop the stem into cubes. Add to the potatoes and cook everything for another 5 minutes. Drain well and place the vegetables into the casserole dish.2 lbs potatoes/ 900 g + 2 lbs broccoli/ 900 g + salt
Sauce: Warm the vegetable stock in a small pot, remove from the heat and whisk in the cream cheese until completely melted. In a small bowl, mix the milk and the flour until smooth, add it to the vegetable stock-cream cheese mixture and bring everything to a boil while stirring all the time. Remove from the heat, add the chives, salt, pepper, and curry powder to taste.1¾ cups vegetable stock/ 400 ml + ⅔ cup low-fat cream cheese/ 150 g +½ cup low-fat milk/ 125 ml + 2 tablespoons all-purpose flour + 1 tablespoon finely chopped chives + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + ½ teaspoon curry powder
Bake casserole: Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese, and bake for about 20 minutes until bubbling and golden.1 cup low-fat grated cheese/ 130 g

Notes

Stems included. If you have leftover broccoli stems, use only the stems. Or use frozen broccoli.
Use full-fat dairy products (cream cheese, cheese) if desired.

Nutrition Information

Show Details

Serving 1/4 of the dish Calories 348kcal (17%) Carbohydrates 49g (16%) Protein 15g (30%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 35mg (12%) Sodium 586mg (24%) Fiber 8g (32%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 348 kcal

% Daily Value*

Serving	1/4 of the dish
Calories	348kcal	17%
Carbohydrates	49g	16%
Protein	15g	30%
Fat	12g	18%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Cholesterol	35mg	12%
Sodium	586mg	24%
Fiber	8g	32%
Sugar	7g	14%