3 -4 bunches broccoli (about 1 3/4 lb.)
1 10-3/4-oz. can fat-free cream of mushroom soup, undiluted
1 4-oz can lowfat or nonfat evaporated milk
(could use regular lowfat or nonfat milk)
1 8-oz. can sliced water chestnuts, drained and chopped
1 c shredded lowfat cheddar cheese
1/4 c bacon bits (I use the real ones made by Hormel or Oscar Mayer)
In a large covered pot, steam the broccoli for 7 minutes in 1 inch of water. Drain, and place in a 13 x 9” baking dish sprayed with nonstick cooking spray. Whisk together the soup and milk. Stir in remaining ingredients, and pour evenly over broccoli. Bake at 350-375˚ 20-25 minutes. Makes about 6 servings.
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