Mom’s Light Broccoli Casserole

This is one of my favorite Thanksgiving dishes. My mom makes it every year. It’s so yummy and comforting, and low-fat too! It’s a great way to get your veggies in, and goes great with anything. Adam loves this casserole, and asks me to make it any chance I get. So I jumped at the chance to make it to go along with my chicken crescent pockets and roasted corn on the cob that I made for our friends Chad & Jennifer this weekend. I hope you enjoy! Oh, and I forgot to take pictures until the next day, so that’s why the dish is half full:)

Mom’s Light Broccoli Casserole

Ingredients:
1 Bag Frozen Broccoli Florets
1 cup fat free mayo
1 can reduced fat cream of mushroom soup
1 egg, well beaten
1 tbsp. minced onion
Reduced Fat Cheez-Its for Topping

Directions:
1. Place broccoli in microwave safe dish and cover with water. Steam in the microwave for about 15 minutes, stopping and stirring every 4-5 minutes. Drain.
2. Place broccoli in a casserole dish and add the mayo, mushroom soup, egg, and onion. Mix together.
3. Crush Cheez-Its over the top until fully covered. Spray with non-fat butter cooking spray.
4. Bake at 400 degrees for 30 minutes.

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Comments

  1. I made the broccoli casserole and it was so yummy! Chase wouldn’t eat it, but he doesn’t like broccoli. He only eats his veggies when I puree them and sneak them into dishes. But I LOVED IT! So easy and quick. Thanks for the recipe. Love ya!

  2. Stephanie says:

    Yeah!! I’m so glad you liked it:) Hope you are doing great! Love ya!