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Broccoli Buffet Casserole

low fat, side dish

2 packages frozen broccoli spears - (10 oz ea)
1 can low-fat reduced-sodium condensed
cream-of-chicken soup - (10 3/4 oz)
2 teaspoons lemon juice
1 tablespoon tub-style reduced-calorie margarine
1/2 cup reduced-sodium herb-seasoned stuffi; crushed
1/4 cup shredded reduced-fat cheddar cheese

Preheat the oven to 350 degrees. Cook the broccoli according to the package directions, but without adding salt or fat. Drain well and cut into bite-size pieces. Arrange evenly in a 8- by 8-inch baking pan. In a medium bowl, whisk together the soup and lemon juice. Pour over the broccoli. Melt the margarine in a small saucepan. Add the stuffing mix and toss to coat with the margarine. Sprinkle on top of the broccoli and soup. Bake for 20 to 30 minutes, or until heated through. Sprinkle with the cheddar. This recipe yields 6 servings. Comments: We did a major overhaul on this recipe. You can now enjoy this broccoli casserole guilt-free, fat-free, and low-calorie. If you like, substitute fresh bread crumbs for the herb-seasoned stuffing mix. One slice of bread will give you 1/2 cup of crumbs. Nutritional Information Per Serving: Calories: 89; Fat: 0.6 grams (.06% of calories); Cholesterol: 4 milligrams; Sodium: 196 milligrams; Fiber (grams) 3.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: trace Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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