Broccoli Casserole
Eat Smart
1 10 3/4-ounce can
condensed cream of
mushroom soup
1/2 cup fat-free milk
1 teaspoon soy sauce
1/8 teaspoon ground
black pepper
4 cups Eat Smart*
bite-sized broccoli
florets, lightly steamed
1 1/3 cups French’s French
Fried Onions, divided
3/4 cup shredded Cheddar
cheese, divided
Pinch of grated nutmeg
Preheat oven to 350°F.
Mix soup, milk, soy sauce, pepper, broccoli,
2/3 cup onions, 1/2 cup cheese and nutmeg in a
1 1/2-quart casserole.
Bake for 25 minutes, or until heated through.
Remove from the oven and sprinkle with the
remaining onions and cheese. Bake for 5 minutes,
or until the cheese has melted. Makes 8 servings.
Tip: This is a great substitute for the famous green
bean casserole.
Brands may vary by region; substitute a similar product.
1 pound Alpine Fresh*
asparagus, trimmed
and cut into
1-inch pieces
2 cups Alpine Fresh*
snap peas
2 cups sliced carrots
2 cups broccoli florets
4 garlic cloves, sliced thin
1/2 cup extra-virgin
olive oil
1/3 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Cooked rice, for serving
(optional)
Balsamic Grilled Vegetables
Alpine Fresh
Place asparagus, snap peas, carrots, broccoli and
garlic in a large rectangular baking dish or bowl.
In a small bowl, whisk together olive oil, vinegar,
basil, oregano, salt and pepper. Pour over the
vegetables and stir to coat. Cover with plastic wrap
and marinate for 30 minutes, stirring occasionally.
Heat a gas or charcoal grill to medium, then place a
grill wok over the fire.
Carefully spoon the vegetables into the wok, to avoid
flare-ups. Cook, stirring, until the vegetables are
crisp-tender, about 15 minutes.
Serve over rice. Makes 6 servings.
Recipe developed by Kati Neville.
* Brands may vary by region; substitute a similar product.
