We got about an 1" of snow here last night, so the entire city shut down. Mr. Kitchin and I have been working from home, avoiding the snowy, cold outdoors, so I decided to make this healthy twist on a home-cooked favorite. Makes six servings. Make sure you thaw your pastry puff for 40 minutes before you start cooking.
Ingredients:
- 4 Cups Broccoli Florets
- 1 Lb. Seitan
- 1 1/4 Cup Prepared Portobello Soup
- 3/4 Cup Fat-Free Mayo
- 1 Tbsp. Cooking Sherry
- 1/4 Tsp. Poultry seasoning
- 1/2 Cup Fat-Free Mozzarella Cheese
- 2/3 of 1 Pastry Puff Sheet (Cut into 6 Pieces)
Directions:
- Preheat oven to 425°.
- Put broccoli in large, microwave-safe bowl with 3 Tbsp. water and cover with paper towels.
- Cook in microwave on high for two minutes, stir, and cook for two more minutes.
- In another bowl, whisk together soup, mayo, sherry, and poultry seasoning until well combined.
- Cut seitan into small, bite-sized pieces and add to soup mixture.
- When broccoli is finished, add to soup mixture as well.
- Pour soup mixture into greased casserole dish.
- Sprinkle cheese over top of casserole.
- Place pastry puff sheets on top of casserole (will not cover entire casserole).
- Bake for 20 minutes or until pastry dough is browned and casserole is bubbling.
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