Brocolli and Stuffing Casserole

Here is one I made up for dinner today. Not a lowfat dish, but delicious.

4 cups broccoli, cut into bite sized florets*
1 can cream of celery soup
4 oz cheddar cheese, grated
1/2 cup sour cream
1 pk cornbread stuffing mix, prepared with vegetable broth and butter.

Steam broccoli until it is tender-firm.  Meanwhile mix soup, cheese, and sour cream together in a bowl.  Prepare the stuffing and set aside. Spray a casserole dish with cooking spray.  Add the broccoli and soup mixture.  Stir until the broccoli is thoroughly coated.  Sprinkle with the prepared stuffing. Place in a 350 degree oven for 1/2 hour until the sauce is bubbly and the stuffing lightly browned.  Makes 4 servings.

To make a lowfat version, replace Cream of Celery Soup with the Basic White sauce recipe.  Leave out the cheese and sour cream.  Instead sauté 8 oz mushrooms and sprinkle over broccoli before topping with white sauce and stuffing mix.

*Here is a hint about broccoli.  You don't have to throw away the woody stem.  After you have cut off the florets, peal the outside tough skin from the stem, cut what's left into bite sized pieces and cook with the rest of the broccoli.  Since I learned this trick the stem has become my favorite part.