Italian Broccoli Casserole

Last week I wrote about the nutritional benefits and challenges with broccoli. For example, I do not recommend eating huge amounts of raw broccoli. To find out why check out that blog post here.

Here’s a tasty recipe for you to try. Please keep in mind your own health challenges as this recipe contains eggs, dairy and a little wheat!

Ingredients:

1 to 1 1/2 lb. fresh or frozen broccoli, cooked
2 T. butter
2 T. whole wheat flour
1 c. milk
1-2 t. Italian seasoning (mixture of oregano, basil, parsley etc.)
1/2 c. grated cheddar cheese
2 beaten eggs
1 can cut up tomatoes, drained
1/4 c. grated Parmesan cheese

Directions:

Melt butter in saucepan and stir in flour. Add milk and cook over med. heat, stirring, until thickened. Stir in seasoning, cheese and eggs. Stir in cooked broccoli, and tomatoes. Put into 2 quart baking dish and sprinkle Parmesan cheese on top. Bake, uncovered, for 30 minutes at 350 degrees. Makes 4-6 servings.

Broccoli Buying Guide:

When purchasing fresh broccoli, look for firm, tender stalks with compact clusters. Buds should be dark green or purple green. If they are yellowish it means that stalk is overmature. Available all year with peak in October through April. Refrigerate immediately in airtight container.