Cooking Light magazine
Original recipe yields 6 servings
We found this to not only taste bad, but to also smell really unappealing. Low fat or not, we absolutely will not make this again - we could not even eat it the night we made it.
LOVED this recipe. My boyfriend and I usually avoid onions but I added them anyway and I'm glad I did. This does not taste low fat to me! I will definetely make this again and again.
For once I am really glad I didn't read the reviews before I tried a dish. We loved this. Ours was not soupy or bland, in fact it puffed up nicely when I baked it in a large round dish. I used regular sour cream, but the ricotta and cheese on top were low fat. I did have a little less than a full cup of water to add back in due to a little accident, but that was the only change I made. I also wasn't sure if the recipe should use fresh or frozen broccoli so I used fresh. Perhaps those with soupy textures used frozen, I am not sure. When I make this again the only thing I will change is to either leave the onions out or saute them prior to adding in. I did not care for the crunchy onions. Even my four year old daughter that refuses to eat broccoli in any form ate her potatoes tonight.