One of my favourite soups has to be broccoli and cheese soup. I just love it. I love broccoli anyways, and when you combine it with cheese, well . . . that is just a match made in heaven. This delicious casserole today had very similar ingredients as broccoli cheese soup, except it's not soup, it's a fabulous casserole that will have your family scrambling for seconds!
It also makes great use of leftover baked potatoes. In fact if I am going to bake some potatoes for supper, I always throw a few extra into the oven just so that I can make this tasty casserole the day after!
I call is Skinny Broccoli and Potato Casserole because I used to make it with full fat ingredients, but now I make it with low fat or no fat ingredients, which cuts back on the calories quite a bit.
And, NO, that doesn't mean you get to eat twice as much as you normally would. You just eat the same amount as you usually do and feel good about eating a bit healthier. Everybody wins!
Fat free sour cream . . . low fat cheddar and mozzarella cheeses . . . skimmed milk. Combined with chopped baked potatoes, cooked broccoli and spring onions and you are in for a real treat that doesn't taste low fat at all. It's every bit as rich tasting as the original . . . which probably had a lot more cheese in it as well, but what the heck!
These days I am just happy if there is any cheese in something! Seriously you are going to love this. I could eat a plate of this and be quite happy with nothing else.
*Skinny Broccoli and Potato Casserole*Serves 4
60g of reduced fat strong cheddar cheese, shredded (1/2 cup)
55g of low fat Mozzarella, shredded (1/2 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Spray a shallow casserole dish with low fat cooking spray.
The real challenge is keeping the pounds off of me and ON Todd! Oh, I wish I could eat whatever without having to worry about it. Sigh . . . Bon Appetit!