Healthy Broccoli Casserole

About This Recipe

Prepared with fresh broccoli and mushrooms. No cheese or cream added, topped with panko and baked to perfection. A healthy holiday side dish that's low in carbs.

Ingredients

• 2 pounds Broccoli Florets, cut into bite-size pieces
• 1 tablespoon Olive Oil
• 3-4 Garlic Cloves, minced
• 1 Medium Yellow Onion, diced
• 1 cup Button Mushrooms, sliced or quartered
• 2 teaspoons Smoked Paprika
• 1 cup Low-fat Milk or milk of choice (dairy or non-dairy)
• 1 tablespoon Cornstarch
• to taste Sea salt and pepper
• 2 tablespoons Whole-Wheat Panko Breadcrumbs (or Gluten-free)

Instructions

1. Preheat your oven to 350°F and lightly spray a 2-quart baking dish with cooking oil spray. Set aside.
2. To steam the broccoli, add the broccoli florets to a steaming basket and place it over a pot with boiling water. Cover and steam until just tender.
3. Transfer the steamed broccoli to the prepared casserole dish. Set aside.
4. Meanwhile, heat oil in a large pan over medium heat. Add onions and sauté until translucent, 3-4 minutes. Stir in the garlic, mushrooms, and smoked paprika and continue to cook, stirring occasionally for 5-6 minutes.
5. Meanwhile, in a small pot over medium heat whisk milk, cornstarch, salt, and pepper, until it starts to thicken, 2-3 minutes.
6. Transfer the onion mushroom mix to the casserole, and pour over the milk sauce.
7. Clean the pan with a paper towel, and lightly spray with cooking oil spray. Stir the breadcrumbs over medium heat, until golden, then sprinkle over the casserole.
8. Place the casserole into the preheated oven and bake for about 30 minutes. Enjoy!