Broccoli Buffet Casserole
Source: Prevention Magazine
Serves 6

2 packages (10 ounces each) frozen broccoli spears
1 can (10 3/4 ounce) low-fat, reduced-sodium condensed cream-of-chicken soup
2 teaspoons lemon juice
1 tablespoon tub-style reduced-calorie margarine
1/2 cup reduced-sodium herb-seasoned stuffing mix, crushed
1/4 cup shredded reduced-fat cheddar cheese

Preheat the oven to 350 degrees. Cook the broccoli according to the package directions, but without adding salt or fat. Drain well and cut into bite-size pieces. Arrange evenly in a 8-by-8-inch baking pan. In a medium bowl, whisk together the soup and lemon juice. Pour over the broccoli. Melt the margarine in a small saucepan. Add the stuffing mix and toss to coat with the margarine. Sprinkle on top of the broccoli and soup. Bake for 20 to 30 minutes, or until heated through. Sprinkle with the cheddar.