1 (10-3/4 oz) can reduced-fat cream of mushroom soup

1/3 C. fat-free milk

1 egg, slightly beaten, or   equivalent in egg substitute

1-1/4 C. reduced-fat biscuit baking mix

1/2 C. yellow cornmeal

1/4 C. Splenda Granular

1/2 C. frozen whole-kernel corn, thawed

1 C. frozen chopped broccoli, thawed

1-1/2 C. diced extra-lean ham

1/8 C. shredded reduced-fat Cheddar cheese

1 tsp. dried parsley flakes

 

Preheat oven to 350 degrees: Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine mushroom soup, milk, and egg. Stir in baking mix, cornmeal, and Splenda. Add corn, broccoli, ham, Cheddar cheese, and parsley flakes. Mix well to combine.  Spread mixture evenly into prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Place baking dish on a wire rack and let set for 5 minutes.

 

Yield: 8 servings

Calories: 205

Fat: 5g

Fiber: 2g