Skinny broccoli & cheese casseroles

1 (16 oz) bag frozen broccoli florets

6 oz. fat-free cream cheese, softened

1/4 cup seasoned Italian breadcrumbs

1 Tbsp. light butter, melted

Slivered almonds, chopped as garnish

Preheat oven to 300 degrees. Fill a saucepan with water and bring to a boil. Add frozen broccoli, cover and cook for about 5 minutes until thawed. Drain water and mix in cream cheese until broccoli is completely coated. Divide broccoli evenly into four mini ramekins and set aside.

Mix breadcrumbs with melted butter in a bowl and sprinkle over each broccoli mixture. Garnish with chopped almonds, if desired, and bake in preheated oven for about 45 minutes, or until top is browned and dishes are bubbling. Enjoy!

Asparagus Gratin

1 lb thin asparagus

1 1/2 cups water

S&P

1 T butter

1 T flour

1/2 cup parmesan cheese

1/2 cup monterey jack cheese

Bring water to a boil and boil asparagus for 5 minutes

Add asparagus to a skillet, cook stirring occasionally 2-4 minutes.

Transfer asparagus to baking dish.

{keep asparagus water you boiled them in}

Melt butter in now empty skillet over medium heat,

add flour and cook, stirring constantly until. Cook until thickened about 3-5 minutes

Turn heat off whisk in part of each cheese.

Use reserved asparagus water to thin out

cheese mixture as you go along.

Season with S&P.

Pour cheese mixture over top of asparagus in baking dish.

Sprinkle remaining cheese over top and place in

broiler for a few minutes, watch carefully.

You just want to turn the cheese brown.

{I have not made this yet, but I may use Shirley J mix to make my cheese sauce}