Broccoli Baked In Cheese Sauce

Ingredients

• 5 tablespoons cornstarch
• 2 teaspoons curry powder
• 1 teaspoon kosher salt
• 2 cups skim milk
• 3 dashes hot red-pepper sauce
• 1 ¼ cups grated part-skim mozzarella (about 5 3/4 ounces)
• 1 pound cooked broccoli florets and stems (see Micro Tip)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    154 calories; 4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 11 grams protein; 19 milligrams cholesterol; 642 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Mix cornstarch, curry powder and salt in a 2 1/2-quart souffle dish. Pour in a little of the milk and stir until cornstarch is completely dissolved. Stir in remaining milk. Cover tightly with lid or microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
2. Remove from oven and uncover. Scrape corners and bottom of dish with a wooden spoon. Whisk well to dissolve any lumps. Cover, return to oven and cook for 3 minutes. Prick plastic to release steam.
3. Remove from oven and uncover. Whisk in red pepper sauce and 1 cup of the cheese.
4. Scrape sauce into a large bowl. Stir in broccoli. Put mixture in an oval dish, 13 by 9 by 2 inches. Cook, covered with plastic, for 5 minutes. Prick plastic to release steam. Uncover and stir. Re-cover and cook for 7 minutes. Prick plastic. While broccoli is cooking, preheat broiler.
5. Remove dish from oven and uncover. Sprinkle with remaining cheese. Run a small knife around the inside edge of the dish to prevent sticking. Put dish under broiler until cheese browns, about 6 minutes. Remove from oven and serve warm.