Broccoli With Cheese Casserole
- 1 lb. fresh broccoli
- 1 c. water
- 1/2 tsp. salt
- 1/4 c. chopped onion
- 1/4 c. chopped celery
- 1/4 lb. fresh mushrooms, sliced
- 2 tsp. reduced-calorie margarine, melted
- 1 (8 oz.) can sliced water chestnuts, drained
- 1/2 c. (2 oz.) shredded low-fat process American cheese, divided
- 1/2 (10 3/4 oz.) can cream of mushroom soup (undiluted)
- 1/2 c. skim milk
- 1/8 tsp. garlic powder
- 1/8 tsp. pepper
- vegetable cooking spray
- Trim off large leaves of broccoli; remove tough ends of lower stalks.
- Wash thoroughly; cut into 1-inch pieces.
- Bring water to a boil in a large saucepan.
- Add broccoli and salt.
- Cover; reduce heat and simmer 5 minutes or until tender.
- Drain liquid and set broccoli aside.
- Saute onion, celery and mushrooms in margarine in saucepan until tender.
- Combine broccoli, sauteed vegetables and water chestnuts in a large bowl; set aside.
fresh broccoli, water, salt, onion, celery, fresh mushrooms, margarine, water chestnuts, american cheese, cream of mushroom soup, milk, garlic powder, pepper, vegetable cooking spray
Taken from www.cookbooks.com/Recipe-Details.aspx?id=444955 (may not work)