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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
2 (10-ounce) packages frozen chopped broccoli |
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of celery (or mushroom) soup |
1 (8-ounce) can sliced water chestnuts, drained |
1 (4-ounce) can sliced mushrooms, drained |
1/4 teaspoon salt |
1/8 teaspoon pepper |
vegetable cooking spray |
1 cup soft whole wheat breadcrumbs |
2/3 cup (2.6 ounces) shredded reduced-fat sharp cheddar cheese |
1 tablespoon reduced-calorie margarine, melted |
Directions:
1. Cook broccoli according to package directions; drain.
2. Combine broccoli, soup, and next 4 ingredients. Spoon into a 1 1/2-quart baking dish coated with cooking spray. Combine breadcrumbs, cheese, and margarine. Sprinkle crumb mixture over broccoli mixture. Bake at 350° for 30 minutes.
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