Healthier casserole that is easy to make. From Martha Stewart Living, Feb 2010.
Preheat oven to 425 degrees. Process bread in a food processor until fine crumbs form. Transfer to a rimmed baking sheet. Toast for 8 minutes.
Cook broccoli in a large pot of boiling water until slightly tender, about 2 minutes. Transfer to a bowl using a slotted spoon, reserving water in pot. Add pasta to water, and cook until al dente, about 8 minutes. Drain.
Add oil and onion to clean pot over medium heat. Saute, stirring occasionally, until onion is translucent, about 7 minutes. Add flour and ground mustard. Cook, stirring constantly, for 1 minute. Whisk in the milk in a slow, steady stream. Bring to a boil. Cook, whisking, for 5 minutes. Remove from heat. Add cheeses and 1 teaspoon salt. Season with pepper.
Stir in broccoli and pasta. Transfer to six 1 1/2-cup ramekins or an 8 1/2-by-11-inch baking dish; top with breadcrumbs. Bake until bubbling and tops are browned, 25 to 30 minutes.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 231 | ||
Calories from Fat: 35 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 308.6mg | 11 % | |
Potassium 492.4mg | 13 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 31.8g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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