Skinny Broccoli and Cheese Casseroles

Have you ever come to the realization that you have so many random things in your fridge/pantry that you could potentially create a 6 course meal without ever stepping foot inside the store?  Yeah that's pretty much the current situation going on in my kitch at the present moment.  With all the baking and holiday cooking I've been doing, my kitchen is filled with so many random ingredients that I decided it'd be smart to use those up before adding even more groceries to this madness.

{Seriously friends, we're talkin jam packed!}

I came up with these mini broccoli casseroles from my mom's amazing casserole recipe I grew up eating as a kid.  I used little ramekins for individual portion sizes {well, because they're just so fun to use}, but you could of course make this into one giant dish of yummy goodness!

I mean c'mon folks, how could you not like something that's low in fat, high in protein and full of cheesy deliciousness??  Oh yes, and only 3 Weight Watchers points.

You're welcome.

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Servings: 4

Serving Size: 1 ramekin 

Calories: 118

Fat: 1.8 g

Carbs: 14 g

Fiber: 3.6 g

Protein: 10 g

Old Points: 1.8 pts

Points+: 3 pts

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Here are your ingredients:

1 (16 oz) bag frozen broccoli florets

6 oz. fat-free cream cheese, softened

1/4 cup seasoned Italian breadcrumbs

1 Tbsp. light butter, melted

Slivered almonds, chopped as garnish

Preheat oven to 300 degrees F.  Fill a saucepan with water and bring to a boil.  Add frozen broccoli, cover and cook for about 5 minutes until thawed.  Drain water and mix in cream cheese until broccoli is completely coated.  Divide broccoli evenly into four mini ramekins and set aside.

Mix breadcrumbs with melted butter in a bowl and sprinkle over each broccoli mixture.  Garnish with chopped almonds, if desired, and bake in preheated oven for about 45 minutes, or until top is browned and dishes are bubbling.  Enjoy!

Click here for a printable version of this recipe

Yummy.

 Nuff said.