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
How to Make It
Cook broccoli according to package directions; drain.
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.