This recipe is proof positive that I am dedicated to using what I have in my refrigerator to cut down on waste and stay in budget. I didn’t have to pick up a thing at the store to make this! *And* it’s delicious!
We had a vegetable tray at Kate’s birthday party, and we had a bunch of veggies left over. I thought a nice broccoli cheese sauce would be good over noodles.
So I adapted this recipe from allrecipes.com.
4 cups fresh broccoli
1/2 cup butter
2 tablespoons all-purpose flour
1 bag Morning Star Farms Meal Starters, Chik’n Strips
1 1/4 cups milk
salt and pepper to taste
4 cups shredded cheddar cheese
2 eggs, beaten
Preheat over to 325 degrees.
Steam broccoli until just tender (6 to 10 minutes on the stove in a basket steamer).
Melt butter in a saucepan over medium heat; stir in flour. Add chik’n strips and cook until thawed.
Gradually add milk. Cook until bubbly. Remove from heat and add salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with steamed broccoli.
Transfer to greased 9 x 13 casserole dish. Bake in oven for 30 minutes.
Serve hot over whole wheat pasta or brown rice.
Red Pen Mama 