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Broccoli casserole with almond and oat crust

updated

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Ingredients for 4 servings:

  • 1 kg broccoli
  • 800 g potatoes
  • 3 eggs
  • 4 tbsp cream cheese
  • 250 ml low-fat milk
  • 4 tbsp oat flakes
  • 4 tbsp Parmesan, grated, or other reduced-fat cheese
  • 4 tsp almonds, chopped
  • salt and pepper
  • nutmeg
  • curry powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light, simple, and delicious!! ww 6.5 P

Divide the broccoli into florets, remove the stems, blanch in salted water, and drain. Peel the potatoes, coarsely grate them, place them in a baking dish, and season with salt, pepper, and nutmeg. Arrange the broccoli on top. Beat the eggs with cream cheese and milk. Season with salt, pepper, and curry powder. Stir in the oats and Parmesan cheese and pour the sauce over the casserole. Sprinkle with almonds and bake in a preheated oven at 180°C on the middle rack for about 45 minutes. I bake the casserole in my oven at 160°C; that’s plenty.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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