While I like the traditional green bean casserole, I’m always on the lookout for a new vegetable dish to serve for Thanksgiving. I think this recipe is a contender for this year’s feast.
Cut 1½ pounds fresh broccoli into spears. Cook in boiling water or steam in the microwave until crisp-tender.
In a small skillet, combine ½ cup sliced almonds and 1 tablespoon butter; cook and stir until almonds are toasted. Remove from heat.
In a small saucepan, combine two 3-ounce packages cream cheese (I would use Neufchatel, the low-fat version), 1/3 cup milk, 1 teaspoon grated lemon zest, 1 tablespoon lemon juice and ¼ teaspoon salt; cook and stir until cheese melts and mixture is smooth.
Drain broccoli and place on serving platter. Pour cream mixture over top and sprinkle with the toasted almonds. Serves 6.