Broccoli Buffet Casserole

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Broccoli Buffet Casserole

 

Ingredients

 

 

2 packages (10 ounces each) frozen broccoli spears

1 can (10 3/4 ounce) low-fat, reduced-sodium condensed cream-of-chicken

soup

2 teaspoons lemon juice

1 tablespoon tub-style reduced-calorie margarine

1/2 cup reduced-sodium herb-seasoned stuffing mix, crushed

1/4 cup shredded reduced-fat cheddar cheese

 

 

Preparation

1 Preheat the oven to 350 degrees. Cook the broccoli according to the

package directions, but without adding salt or fat. Drain well and cut into

bite-size pieces. Arrange evenly in a 8-by-8-inch baking pan. In a medium

bowl, whisk together the soup and lemon juice. Pour over the broccoli. Melt

the margarine in a small saucepan. Add the stuffing mix and toss to coat

with the margarine. Sprinkle on top of the broccoli and soup. Bake for 20 to

30 minutes, or until heated through. Sprinkle with the cheddar.

 

Nutritional Analysis

Number of Servings: 6

Per Serving

calories 89 calories from fat 0.06%

cholesterol 4 mg fat 0.6 g

 

 

 

 

 

 

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