I’ve done this many ways trying to cut some things out and make it healthier. Though nothing hits ht espot like the original, but the One huge thing I did was cut the butter out, sauté the onion and celery in a little EVOO about 1 or 2 tbsp, then adding in chicken stock. Since the stock is replacing the butter, it comes to about 1/2 cup maybe more it depends on how it looks. Sometimes it’s more, sometimes it’s just right, go by what you think is best. For the soup I use the lower sodium version and of course skim milk. Brown rice as well. Cheese is cut out as well most times, but if I do add it, it’s shredded sharp cheddar, about one handful mixed in throughout.
The directions & Recipe are written from original by Patricia Payne
2pkg. Frozen chopped broccoli (10 oz. boxes)
1 stick margarine
1 (10 ¾ oz.) can mushroom soup (cream of chicken can be substituted)
1 large onion chopped
½ c. milk
1 c. chopped celery
1 c. cooked rice
1 (16oz) jar cheez whiz.
In large frying pan, sauté onion and celery in margarine. Add broccoli and cook until thawed. Add cheese to broccoli and mix until melted. In separated bowl combine soup, rice and milk. Pour into broccoli mixture. Grease large casserole dish 9×13. Pour mixture into casserole dish. Cover with crushed cracker crumbs; salted ones are best. Bake at 350 for 30 mins.
