8 Servings
vegetable oil spray
28 ounces broccoli
4 tablespoons margarine
1
cup finely chopped onions
1/4 cup water
4 tablespoons flour
2 cups chicken
broth
1 cup skim milk
1/2 cup grated Romano cheese
1 tablespoon finely chopped
basil
1/4 teaspoon salt
1 1/2 cups croutons, crushed
1/3 cup finely chopped
unsalted walnuts
Preheat oven to 400 F. Lightly spray 9 x 13 inch baking
dish with vegetable oil. Rinse and trim broccoli into 4-inch spears, and blanch or
steam for 4 minutes. Arrange broccoli in two lengthwise rows in prepared pan. Set
aside.
Place margarine and water in a saucepan over high heat. Add onion and sauté
until water evaporates and onion starts to sauté in remaining oil. Stir in flour and
cook 2 minutes. Whisk in broth and milk. Reduce heat to medium and cook, stirring,
until thickened. Add cheese, basil and salt. Stir to mix well. Pour over broccoli;
set aside.
In a small bowl, combine crushed croutons and walnuts. Sprinkle mixture
over broccoli and sauce. Bake 20 to 25 minutes, or until sauce is bubbly.
Amount Per Serving
Calories 235 Calories from Fat 126
Percent Total Calories
From:
Fat 54% Protein 15% Carb. 31%
Nutrient Amount per Serving Value
Total Fat 14 g 22%
Saturated Fat 3 g 15%
Cholesterol 7 mg 2%
Sodium 727 mg 30%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 6%
Sugars 0 g
Protein 9 g
Vitamin A 38% Vitamin C 157% Calcium 0% Iron 7%
