1 (10 oz.) pkg. frozen broccoli, cut or chopped
1/2 (10 1/2 oz.) can cream of mushroom soup
1 tsp. butter
1/4 c. grated Cheddar cheese (about 1 oz.)
2 tbsp. dry bread crumbs

Preheat oven to 350 degrees. Cook broccoli until crisp tender, drain. Stir in soup and cheese, turn into 1 quart baking dish. Melt butter in small skillet over medium heat, add bread crumbs, stir until lightly browned, sprinkle over casserole. Bake 25 to 30 minutes or until heated through. Yield: 4 servings (1/2 cup per serving) - 2 vegetables, 1 fat, 4 proteins - 102 calories.