University of Illinois Extension

Broccoli and Cheese Casserole


2 (10-ounce) packages of frozen chopped broccoli
2 cans (10.5-ounces) low fat cream of mushroom soup
1 cup shredded reduced-fat cheddar cheese, divided
¼ cup skim milk
¼ cup reduced-fat mayonnaise
½ cup egg substitute
Dash of red pepper
Hungarian paprika (optional)


  1. Preheat oven to 350°.
  2. Cook broccoli according to package directions in saucepan. Drain in colander. Reserve vegetable broth to use in soup.
  3. Spoon broccoli into baking dish.
  4. In mixing bowl, combine soup, ½ cup of cheese, milk, mayonnaise, egg substitute and red pepper.
  5. Spoon this mixture evenly over broccoli. Sprinkle with remaining cheese and paprika.
  6. Bake at 350° for 45 minutes.

Total time: 1 hour
Preparation time: 15 minutes

Nutritional Facts

Calories: 132
Calories From Fat: 45
Total Fat: 5 g
Cholesterol: 7 mg
Sodium: 721 mg
Protein: 8 g
Carbohydrates: 12 g
Dietary Fiber: 3 g
Exchange: 2 vegetables, 2 fat
Carbohydrate Units: 1