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Moderator
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 Posted: Sun Oct 08, 2006 8:02 pm |
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Broccoli & Cheese Casserole
1 c. water
1/2 tsp. salt
1/4 c. chopped onion
1/4 c. chopped celery
1/4 lb. fresh diced mushrooms
2 tsp. reduced calorie butter
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. (2 oz.) shredded low fat processed American cheese
1/2 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/2 c. skim milk
1/8 tsp. garlic powder
1/8 tsp. pepper
Vegetable cooking spray
1 large Broccoli Bunch
Trim off large leaves of broccoli; remove tough ends of lower stalks.
Wash thoroughly; cut into 1" pieces. Bring water to a boil in large saucepan; add broccoli and salt. Cover, reduce heat and simmer 5 minutes, or until tender. Drain liquid, and set broccoli aside.
Saute onion, celery and mushrooms in butter in saucepan until tender. Combine 1/4 cup cheese, soup and milk in saucepan; cook over low heat, stirring constantly, until cheese melts. Combine broccoli, sauteed vegetables and water chestnuts in a large bowl; set aside. Stir in garlic powder and pepper. Pour over broccoli mixture, toss lightly to coat. Spoon mixture into a 2 quart casserole coated with cooking spray. Bake at 350 degrees for 25 minutes. Sprinkle with cheese and bake 5 minutes.
Each 1 cup serving is 100 calories and 3.5 grams fat.
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