Vegetable Casserole Directions
- Preheat your oven to 375°F (190°C).
- Steam the broccoli florets until tender-crisp.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add kale, onion, and garlic, and sauté until softened.
- In a large baking dish, combine steamed broccoli, sautéed vegetables, and halved tomatoes.
- In a small saucepan, whisk together Parmesan cheese, flour, milk, and heavy cream. Cook over medium heat, stirring constantly, until thickened. Season with salt and pepper to taste.
- Pour the sauce over the vegetable mixture. Bake for 25-30 minutes, or until bubbly and golden brown.
- Serve hot and enjoy!
WW Points Calculation:
- 1 large broccoli: 0 pt
- Olive oil (1 tablespoon): 4 pt
- Baby kale (handful, about 1 cup): 0 pt
- 1 small onion: 0 pt
- 7 cloves of garlic: 0 pt
- 12 small tomatoes (cherry or grape): 0 pt
- Grated Parmesan cheese (1/4 cup): 5 pt
- All-purpose flour (1/4 cup): 3 pt
- Milk (1 cup, 1%): 2 pt
- Heavy cream (1/4 cup): 6 pt
- Salt and pepper: 0 pt
Total Points for Entire Recipe: 20 pt
Servings: 4
Per Serving: 5 pt
Nutrition Information:
- Calories: 150
- Fat: 12g
- Protein: 6g
- Carbohydrates: 14g
- Sugar: 6g
- Sodium: 250mg
I'm waiting for your comments! Enjoy!
