A good low-fat recipe for broccoli cheese casserole is zesty broccoli casserole from Cooking Light. The recipe uses fat-free milk and fat-free cream cheese instead of whole milk, substitutes regular mayonnaise with fat-free mayonnaise and replaces Colby cheese with sharp cheddar, reducing the fat content by 26 grams.
To make low-fat broccoli and cheese casserole, spray a baking dish with non-stick cooking spray, and layer three 10-ounce packages of thawed broccoli florets on the bottom of the pan. Make the cheese sauce by pouring 1 1/2 cups of fat-free milk, 2 1/2 tablespoons of all-purpose flour, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper in a saucepan. Turn the stovetop to medium-high heat, and bring the sauce to a boil, stirring often. Cook for one minute or until the sauce begins to thicken, then remove the pan from the heat.
Stir in 1/2 cup of softened fat-free cream cheese and 3/4 cup of shredded sharp cheddar cheese into the sauce. Add 1 cup of fat-free mayonnaise, 3/4 cup of chopped onion and one 8-ounce can of rinsed and drained water chestnuts. Pour the sauce over the broccoli. Combine 3/4 cup of panko breadcrumbs and 2 teaspoons of melted butter, then sprinkle the topping over the casserole. Bake for 25 minutes at 375 degrees Fahrenheit.