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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 2 pkt frzn broccoli spears - (10 ounce ea)
- 1 can low-fat reduced-sodium condensed cream-of-chicken soup - (10 3/4 ounce)
- 2 tsp lemon juice
- 1 Tbsp. tub-style reduced-calorie margarine
- 1/2 c. reduced-sodium herb-seasoned stuffing mix crushed
- 1/4 c. shredded reduced-fat cheddar cheese
Method
- Preheat the oven to 350 degrees.
- Cook the broccoli according to the package directions, but without adding salt or possibly fat.
- Drain well and cut into bite-size pcs.
- Arrange proportionately in a 8- by 8-inch baking pan.
- In a medium bowl, whisk together the soup and lemon juice.
- Pour over the broccoli.
- Heat the margarine in a small saucepan.
- Add in the stuffing mix and toss to coat with the margarine.
- Sprinkle on top of the broccoli and soup.
- Bake for 20 to 30 min, or possibly till heated through.
- Sprinkle with the cheddar.
- This recipe yields 6 servings.
- Comments: We did a major overhaul on this recipe.
- You can now enjoy this broccoli casserole guilt-free, fat-free, and low-calorie.
- If desired, substitute fresh bread crumbs for the herb-seasoned stuffing mix.
- One slice of bread will give you 1/2 c. of crumbs.
