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Makeover Creamy Broccoli Casserole

Makeover Creamy Broccoli Casserole
I have to watch my fat intake, so I'm always looking for ways to make my cooking as healthy as possible. I adapted a family recipe to fit my diet. The better-for-you broccoli bake takes advantage of several fat-free or reduced-fat products. It calls for fat-free mayonnaise, reduced-fat cheese, reduced-fat crackers and reduced-fat reduced-sodium condensed soup.—Carolyn Creasman, Gastonia, Nort
9 ServingsPrep: 10 min. Bake: 25 min.

Ingredients

  • 6 cups frozen chopped broccoli
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup fat-free mayonnaise
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup egg substitute
  • 1 small onion, finely chopped
  • 3 tablespoons butter, melted
  • 1/4 cup reduced-fat butter-flavored crackers (about 6 crackers)
  • Refrigerated butter-flavored spray

Directions

  • Place 1 in. of water and broccoli in a large saucepan; bring to a
  • boil. Reduce heat; cover and simmer for 5-8 minutes or until
  • crisp-tender. Meanwhile, in a bowl, combine the soup, mayonnaise,
  • cheese, egg substitute, onion and butter. Drain broccoli; gently
  • stir into soup mixture.
  • Pour into a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle
  • with crushed crackers. Spritz crumbs with butter-flavored spray.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated
  • through. Yield: 9 servings.
© Taste of Home 2013

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Makeover Creamy Broccoli Casserole (continued)

Nutrition Facts: One serving equals 145 calories, 8 g fat (5 g saturated fat), 25 mg cholesterol, 422 mg sodium, 12 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat, 1/2 starch.
© Taste of Home 2013