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Potato and broccoli casserole with macadamia crust

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Ingredients for 2 servings:

  • 500 g broccoli
  • salt and pepper
  • curry powder
  • nutmeg
  • 400 g potatoes
  • 2 eggs
  • 2 tbsp cream cheese, up to 5% fat
  • 150 ml milk, low-fat up to 1.5% fat
  • 2 tbsp oat flakes
  • 2 tbsp Parmesan, grated
  • 2 tsp macadamia nuts, chopped (alternatively almonds)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

suitable for WW, 10.5 PP per person

Divide the broccoli into florets, remove the stems, blanch in salted water, and drain. Peel the potatoes, coarsely grate them, place them in a casserole dish, and season with salt, pepper, and nutmeg. Arrange the broccoli on top. Beat the eggs with cream cheese and milk and season with salt, pepper, and curry powder. Stir in the oats and Parmesan cheese and pour the sauce over the casserole. Sprinkle with the chopped macadamia nuts and bake in a preheated oven at 175°C (350°F) on the middle rack for about 45 minutes. WW – 10.5 points per serving

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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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