Broccoli Buffet Casserole Recipe - Cooking Index
Broccoli Buffet Casserole Recipe - Cooking Index
We did a major overhaul on this recipe. You can now enjoy this broccoli casserole guilt-free, fat-free, and low-calorie. If you like, substitute fresh bread crumbs for the herb-seasoned stuffing mix. One slice of bread will give you 1/2 cup of crumbs.
Type: Low Fat| 2 | Frozen broccoli spears - (10 oz ea) | |
| 1 | Low-fat reduced-sodium condensed | |
| Cream-of-chicken soup - (10 3/4 oz) | ||
| 2 teaspoons | 10ml | Lemon juice |
| 1 tablespoon | 15ml | Tub-style reduced-calorie margarine |
| 1/2 cup | 55g / 1.9oz | Reduced-sodium herb-seasoned stuffing mix - crushed |
| 1/4 cup | 36g / 1.3oz | Shredded reduced-fat cheddar cheese |
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.
This recipe yields 6 servings.
Nutritional Information Per Serving: Calories: 89; Fat: 0.6 grams (.06% of calories); Cholesterol: 4 milligrams; Sodium: 196 milligrams; Fiber (grams) 3.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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