Broccoli Potato Casserole with Parmesan Panko Crust- 137 calories

Broccoli Potato Casserole with Parmesan Panko Crust

This is one of those dishes that I have been making for years, every time I make it a little different. Sometimes I just toss the broccoli on the cookie sheet 1/2 way through then sprinkle Parmesan on top while serving, that is for those rushed dinners (try it on a week night, divine and easy) but when I have time this way so impressive and it tastes even better than it looks. If you have a clear casserole dish use that vs. one you can’t see through, just makes the presentation nicer.

I made this along with my Whole Baked Chicken and served my Trail Mix for dessert while we watched the opening ceremonies for the Olympics.

A note on the Scallions (Green Onions) if you don’t have them do not substitute with any other onion, just skip it all together. Scallions have such a mild onion flavor they go well here, any other onions will overpower the entire dish.

Serves 4-

For the Casserole

  • 2 Russet Potatoes
  • 1 bunch Broccoli- about 3 spears
  • 2 tsp Olive Oil
  • 1 tsp Garlic Powder
  • 1  tsp Dried Oregano- any dried leafy herb will work here
  • 1/2 tsp Salt
  • 1/8 tsp Pepper

For the Parmesan Crust

  • 1/4 cup Panko Breadcrumbs, look for it where other Japanese products are at your grocery store
  • 1 tbsp Parmesan Cheese finely grated- get the good stuff that you have to grate yourself
  • 1 tbsp Romano Cheese finely grated- you can also just add another tbsp Parmesan
  • 1/2 tsp Garlic Powder
  • 1 tsp Dried Oregano- or whatever you used above
  • 2 Scallions finely sliced
  • Salt and Pepper to taste

Pre heat oven to 350 and lightly spray a cookie sheet with cooking spray or your Misto Can w/ olive oil, set aside. Cut the potatoes into small bite sized chunks, toss onto the baking sheet drizzle 1 tsp of the oil over the potato chunks, then the garlic powder, oregano, salt and pepper and using your hands mix all together so every bite has spices on it, put in the oven for 30 minutes. Every 10 minutes shake the cookie sheet a little to make sure they are not sticking. You will know they are done when they are about 1/2 way browned. Remove from oven.

While the potatoes are cooking chop your broccoli into equal bite sided chunks to the potatoes, set aside. Combine all the crust ingredients together in a bowl and set aside. Lightly coat your casserole dish with cooking spray or olive oil from your Misto Can and set aside.

Once the potatoes are lightly browned remove from oven and toss the potatoes into the casserole dish making sure they are spread out evenly (caution, they will be HOT) then take the left over 1 tsp of olive oil and drizzle it over the cookie sheet. Dump your chopped broccoli onto the cookie sheet and mix around picking up the left over spices and oil then move to casserole dish covering the potatoes with the broccoli and evenly spread out. Sprinkle over the crust (let your kids help w/ this part) making sure everything is covered and place back into the oven for about 20 minutes, once the topping is browned and the broccoli are soft. Remove from oven and serve.

Each Serving about 3/4 cup has:

  • Calories: 137
  • Fat: 3
  • Fiber: 3
  • Protein: 4
  • Carbs: 24

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