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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I bought a 4 pound bag of broccoli florets and needed to start using it a bit faster, so I threw this together for dinner tonight. It's quite easy and measurements don't need to be precise. The more crackers, the better.... Ingredients:
6 cups broccoli florets |
1 (10 3/4 ounce) can 98% fat-free condensed mushroom soup |
1 (10 3/4 ounce) can water |
1/2 cup onion, diced |
1 tablespoon garlic, minced |
1 tablespoon butter |
1/2 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup parmesan cheese, grated |
1/2 cup cheddar cheese, grated |
12 fat-free saltine crackers |
Directions:
1. In a large saucepan, melt butter and sautee onion and garlic for 2 minutes.
2. Add cayenne papper, salt, pepper, soup and water, stir well.
3. Spray a 9x13 baking dish with Pam (or other non-stick spray) and fill with broccoli.
4. Pour the sauce mixture over the broccoli.
5. Top with parmesan cheese and cheddar cheese.
6. Bake at 450 degrees for 25 minutes.
7. Remove from oven, crumble the saltine crackers in your hands and mix them into the dish.
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