Broccoli and Onion Casserole the Editors of Publications International, Ltd.
Makes 6 servings
|3/4||cup fat-free reduced-sodium chicken broth|
|1/2||teaspoon black pepper, divided|
- Preheat oven to 375°F. Cut onion into quarters, then crosswise into thin slices. Bring onion and chicken broth to a boil in medium saucepan over high heat. Reduce heat to low. Simmer, covered, 5 minutes or until onion is fork-tender. Remove onion to small bowl with slotted spoon, leaving broth in saucepan. Set aside.
- Trim broccoli, removing tough part of stems. Cut into florets with 1/2-inch stems. Peel remaining broccoli stems; cut into 1/4-inch-thick slices.
- Spread half of broccoli in 8-inch square baking dish or 2-quart casserole. Spread half of onion slices on broccoli. Sprinkle with 1/4 teaspoon pepper. Repeat layers.
- Pour reserved broth over vegetables. Cover tightly with foil. Bake 25 minutes or until broccoli is tender. Do not stir. Drain liquid; sprinkle with paprika before serving.
|Serving Size:||1/6 of total recipe|
|Total Fat||<1 g|
|Calories from Fat||10 %|
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