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Broccoli Casserole

Yield 2 servings.
For an informal supper in the kitchen, try pan-broiled turkey cutlets, Broccoli Casserole, and Honeyed Fruit Salad.

Ingredients

  • 1 1/2 cups coarsely chopped fresh broccoli
  • 3 tablespoons canned 99% fat-free cream of mushroom soup, undiluted
  • 2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese
  • 2 tablespoons chopped onion
  • 2 tablespoons nonfat mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ground thyme
  • 1/8 teaspoon pepper
  • Vegetable cooking spray
  • 2 tablespoons crumbled low-fat cheese crackers (about 10 crackers)

Nutrition Information

  • calories 85
  • caloriesfromfat 26 %
  • fat 2.5 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.9 g
  • carbohydrate 11.9 g
  • fiber 0.0 g
  • cholesterol 7 mg
  • iron 0.0 mg
  • sodium 389 mg
  • calcium 0.0 mg

How to Make It

  1. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 to 6 minutes or until crisp-tender.

  2. Combine soup and next 6 ingredients, stirring well. Stir in broccoli. Spoon mixture into a 10-ounce custard cup coated with cooking spray. Sprinkle with cracker crumbs. Bake, uncovered, at 350° for 30 minutes.

Cooking Light Light Cooking for Two