Ingredients
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)
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)
Directions
- Preheat oven to 350°.
- Cook broccoli according to package directions in saucepan. Drain in colander. Reserve vegetable broth to use in soup.
- Spoon broccoli into baking dish.
- In mixing bowl, combine soup, ½ cup of cheese, milk, mayonnaise, egg substitute and red pepper.
- Spoon this mixture evenly over broccoli. Sprinkle with remaining cheese and paprika.
- Bake at 350° for 45 minutes.
Image
Prep Time
15 min
Nutrition Facts
- Servings per Recipe: 8
- Calories: 132
- Calories from Fat: 45
- Total Fat: 5
- Cholesterol: 7 mg
- Sodium: 721 mg
- Carbohydrate: 12 g
- Dietary Fiber: 3 g
- Protein: 3 g
- Exchange: 2 vegetables, 2 fat
- Carbohydrate Units: 1