Easy Broccoli & Onion Casserole Recipe | Simple Comfort Food

YIELD Makes 6 servings

INGREDIENTS

1 large onion 3/4 cup fat-free reduced-sodium chicken broth 1‑1/4 pounds broccoli 1/2 teaspoon black pepper, divided Dash paprika

PREPARATION:

1. 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.
2. 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.
3. 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.
4. 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.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Fiber 3 g Carbohydrate 6 g Total Fat <1 g Calories from Fat 10 % Calories 34 Protein 3 g Sodium 62 mg DIETARY EXCHANGE: Vegetable 1-1/2