3 cups frozen cut broccoli, thawed and finely chopped 2 cups water 1 (12 oz) can evaporated fat-free milk 3 tbsps all-purpose flour 3/4 cup (3 oz) shredded reduced-fat Cheddar cheese 1 (4 oz) can sliced mushrooms, drained 2-1/2 cups frozen whole-kernel corn, thawed 2 tbsps Splenda Granular 1/8 tsp black pepper
Preheat oven to 350 deg F. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray: In a medium saucepan, cook broccoli in water just until tender; Drain well. In a covered jar, combine evaporated milk and flour. Shake well to blend. Pour milk mixture into same saucepan. Add Cheddar cheese and mushrooms. Mix well to combine. Cook over medium heat until mixture thickens and cheese melts, stirring often Stir in broccoli and com. Add Splenda and black pepper. Mix well to combine. Pour into prepared baking dish. Bake for 45 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
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