Broccoli Buffet Casserole Recipe

• 2 pkt frzn broccoli spears - (10 ounce ea)
• 1 can low-fat reduced-sodium condensed cream-of-chicken soup - (10 3/4 ounce)
• 2 tsp lemon juice
• 1 Tbsp. tub-style reduced-calorie margarine
• 1/2 c. reduced-sodium herb-seasoned stuffing mix crushed
• 1/4 c. shredded reduced-fat cheddar cheese

1. Preheat the oven to 350 degrees.
2. Cook the broccoli according to the package directions, but without adding salt or possibly fat.
3. Drain well and cut into bite-size pcs.
4. Arrange proportionately in a 8- by 8-inch baking pan.
5. In a medium bowl, whisk together the soup and lemon juice.
6. Pour over the broccoli.
7. Heat the margarine in a small saucepan.
8. Add in the stuffing mix and toss to coat with the margarine.
9. Sprinkle on top of the broccoli and soup.
10. Bake for 20 to 30 min, or possibly till heated through.
11. Sprinkle with the cheddar.
12. This recipe yields 6 servings.
13. Comments: We did a major overhaul on this recipe.
14. You can now enjoy this broccoli casserole guilt-free, fat-free, and low-calorie.
15. If desired, substitute fresh bread crumbs for the herb-seasoned stuffing mix.
16. One slice of bread will give you 1/2 c. of crumbs.

broccoli spears, lowfat reducedsodium condensed cream, lemon juice, margarine, cheddar cheese

Taken from cookeatshare.com/recipes/broccoli-buffet-casserole-92649 (may not work)