30 ounces pkg. frozen, chopped broccoli
1/2 cup fat-free egg substitute
1 - 10 1/2 oz can reduced fat cream-of-mushroom soup
1 cup fat-free mayonnaise
1/2 cup low-fat cheddar cheese, shredded
2 tablespoons onions, minced
Dash of black pepper
6 reduced fat Ritz crackers, crushed

1. Preheat oven to 350 degrees.
2. Spray a 2-quart casserole dish with nonstick spray. Set aside.
3. Cook broccoli according to package directions.
4. Combine broccoli, egg substitute, soup and mayonnaise in a large bowl. Stir.
5. Add cheese, onions and pepper to the broccoli mixture. Stir.
6. Pour the broccoli-cheese mixture into the prepared casserole dish.
7. Crush and sprinkle crackers over the top of mixture.
8. Bake at 350 degrees for about 30 minutes or until sauce is hot and bubbly.

Makes 6 servings: Calories 153, Fat 4g, Cholesterol 7mg


Would this be ok on SB?

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Please don't be angry with the messager but ..........

According to the web site they don't generally recommend cream soups on the SB diet. They recommend using caution with products like this. And they sugest that you could try making a healthier version with SBD friendly ingredients. So, perhaps instead of the soup we use real chopped up mushrooms and maybe some sour cream?

I'm sure that the Ritz crackers would not be acceptable either. Perhaps we could substitute some low fat Triscuits or a whole wheat cracker like reduced fat Wheat Thins? Or maybe the wheat thins would be too crunchy for the recipe.

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luv, I would probably just leave the Ritz out of it. Also, I found A recipe for homemade cream of mushroom using regular milk. I'd just sub it for skim.

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Awesome Bonnie! :joy:

That's the way to go! Perhaps you could post the recipe for the home made mushroom soup?

And thanks for all of the recipes you're posting, hon! :Hug2:

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luv, I am a recipe hound. I have tons of books and lots of files on my comp. I think I spend more time looking for recipes than actually cooking. LOL

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