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1 (10-3\/4 oz) can reduced-fat cream of mushroom soup<\/span><\/p>\n 1\/3 C. fat-free milk<\/span><\/p>\n 1 egg, slightly beaten, or\u00c2\u00a0\u00c2\u00a0 <\/span>equivalent in egg substitute<\/span><\/p>\n 1-1\/4 C. reduced-fat biscuit baking mix<\/span><\/p>\n 1\/2 C. yellow cornmeal<\/span><\/p>\n 1\/4 C. Splenda Granular<\/span><\/p>\n 1\/2 C. frozen whole-kernel corn, thawed<\/span><\/p>\n 1 C. frozen chopped broccoli, thawed<\/span><\/p>\n 1-1\/2 C. diced extra-lean ham<\/span><\/p>\n 1\/8 C. shredded reduced-fat Cheddar cheese<\/span><\/p>\n 1 tsp. dried parsley flakes<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.\u00c2\u00a0 <\/span>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. <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 8 servings<\/span><\/p>\n Calories: 205<\/span><\/p>\n Fat: 5g<\/span><\/p>\n Fiber: 2g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 (10-3\/4 oz) can reduced-fat cream of mushroom soup 1\/3 C. fat-free milk 1 egg, slightly beaten, or\u00c2\u00a0\u00c2\u00a0 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 \u00c2\u00a0 Preheat oven to 350 degrees: Spray an 8-by-8-inch baking dish with butter-flavored cooking spray….<\/p>\n