Eat Little, Eat Big: Recipe for Turkey Broccoli Bake

I don’t seem to do a lot of casseroles, but this Turkey Broccoli Bake will be in the regular rotation going forward. It was born, as so many recipes are, from necessity-what I had on hand and a determination not to go to the grocery store.

This casserole is rich and cheesy without being too high in fat or calories. Mr. ELEB gave it two thumbs up. Give it a try and let me know what you think. I served it with brown rice.

6 servings, each approximately 301 calories, 13 grams fat, 13 grams carbs, 33 grams protein, 2 grams fiber; 8 WW Points + (without rice)

Ingredients:

3 cups broccoli florets (I used fresh, but I’m sure frozen would be fine)

1 cup vegetable broth

1 ¼ lb. lean ground turkey breast

1 ½ TBSP olive oil

1 tsp garlic powder

½ tsp dried sage

1 tsp kosher salt

1 tsp ground black pepper

2 TBSP Worcestershire sauce, divided

1 ½ cups 1% milk

1/3 cup whole wheat flour

1 cup low fat sour cream

1 cup low fat shredded Mexican four cheese blend, divided

Cooking spray

Additional salt and pepper to taste

Method:

Spray casserole dish with cooking spray and set aside. Preheat oven to 375 degrees.

Cook broccoli in vegetable broth about 5 minutes until still bright green and stems are starting to soften. Set in strainer to drain well.

Heat olive oil over med-high heat and when hot, add turkey, garlic powder, sage, salt, pepper and 1 TBSP Worcestershire sauce. Cook until no longer pink. Place in strainer on top of broccoli.

Over medium heat, combine milk and flour, stirring constantly until boiling. Turn heat off but leave pan on burner.

Stir in sour cream, ½ cup of cheese, and remaining TBSP Worcestershire sauce. Stir for a minute or two until cheese is melting and everything is well combined. Add more salt and pepper if needed.