Broccoli Casserole Recipe

1 egg, beaten
1 onion, finely chopped (may substitute dehydrated onions)
8 ounces fat free sour cream
1 10 1/2-ounce can cream of broccoli soup, undiluted
1 10-ounce box frozen broccoli pieces, thawed
1 8-ounce package corn bread stuffing, divided
16 ounces grated cheese, divided
2 tablespoons margarine

Preheat oven to 350 degrees. Spray casserole dish with cooking spray. In a large bowl, mix egg, onion, sour cream, soup, broccoli, half of stuffing, and half of cheese. Pour into casserole dish. Mix remainder of stuffing and cheese and add margarine. Mix well and spread over top of casserole. Bake for 30 minutes or until light brown. Variation: Cooked yellow squash may be substituted for broccoli.

Tips From Our Test Kitchen: This recipe is especially tasty and colorful when using half broccoli and half yellow squash.