Broccoli And Cheese Bake Recipe

About this recipe

A diabetic-friendly, vegetarian broccoli and cheese casserole perfect for a satisfying dinner. This dish combines wholesome ingredients with a creamy texture and a crunchy topping.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 450G Pack'D Organic Broccoli Florets
• NaN Unsweetened Almond Beverage
• 200 G Authentic Greek Yogurt
• - Schwartz Garlic Powder 480g
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a casserole dish.
2. 2. Steam 500 g of broccoli florets until tender but still bright green, about 5 minutes. Drain and set aside.
3. 3. In a large mixing bowl, combine 1 cup of shredded reduced-fat cheese, 1 cup of greek yogurt, 1/2 cup of unsweetened almond milk, and 1/2 teaspoon of garlic powder. Mix well.
4. 4. Add the steamed broccoli to the mixture and stir until evenly coated.
5. 5. Pour the mixture into the prepared casserole dish and spread it out evenly.
6. 6. In a small bowl, mix 1/2 cup of panko breadcrumbs with 2 tablespoons of olive oil. Sprinkle this mixture evenly over the casserole.
7. 7. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbling.
8. 8. Remove from the oven and let it cool for 5 minutes before serving.