2 (10 ounce) packages frozen broccoli spears, thawed and drained
1 (10 ounce) can reduced-sodium cream of mushroom soup
½ cup fat-free mayonnaise
¼ cup evaporated skim milk
¼ cup low-fat cheddar cheese, shredded
2 egg whites, slightly beaten
¼ cup bread crumbs
1 Tablespoon trans-fat free margarine, melted

Preheat oven to 350 degrees. Coat 9x9-inch pan with cooking spray. Lay broccoli evenly in pan.

In a medium bowl, combine soup, mayonnaise, evaporated milk, cheese and egg whites; mix well. Pour over broccoli. Using a fork, combine bread crumbs with margarine in a small bowl until thoroughly mixed. Sprinkle over soup and broccoli mixture. Bake 40 to 45 minutes or until golden.

This is a healthy spin on the traditional broccoli casserole. It uses less cheese, lower sodium soup and lower fat mayonnaise. Compare with traditional broccoli casserole (200 calories, 12 grams fat, 7 grams saturated fat and 750 mg sodium).

Nutrition Facts
Servings: 6
Calories: 118
Fat: 2.7 grams
Carbohydrate: 18 grams
Fiber: 3.5 grams
Sodium: 400 mg