Light Broccoli-Cheese Casserole

Light Broccoli-Cheese Casserole

Light Broccoli-Cheese Casserole
This savory side goes great with almost any meal. It's easy and quick for a super weeknight supper and won't weigh you down with extra fat and calories.
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Ingredients
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, melted
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. (2 oz.) shredded low fat processed American cheese, divided
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

Methods/steps
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, tossing 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.

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