Broccoli Casserole

Ingredients:

• Two 14 oz. bags of frozen broccoli florets
• One 10.75 oz. can of 25% less sodium cream of mushroom soup
• 1 teaspoon of salt
• 1 1/2 teaspoons of ground black pepper
• 1 teaspoon of garlic powder
• 1/2 cup of reduced-fat cheddar cheese 
• 1/2 cup of crushed reduced-fat wheat thins  

Directions:

1. Preheat the oven to 375 degrees. Bring a large pot of water to a boil and add the broccoli florets. Once the broccoli is in the boiled water turn the heat down to low and let them cook for about 10 minutes. Drain the broccoli once it is finished cooking and place it back into the pot.

2. Season the broccoli with salt, pepper, and garlic powder. Add the can of cream of mushroom soup and shredded cheddar cheese and mix all of the ingredients together. Place the broccoli mixture in a medium sized baking dish.

3. Add the wheat thins to a large ziplock storage bag and crush them with a pounder. Once they are a bread crumb consistency add them to the top of the broccoli. Bake for 20-25 minutes or until the casserole is lightly brown on top and bubbly. Enjoy!!