In 1 ½-quart microwave-safe casserole combine broccoli, onion and water. Cover and heat at high about 2 minutes or until vegetables are crisp-tender. Drain well.
In large bowl combine egg white, undrained corn, ¾ cup of the salad wafers, ½ cup of the cheese, milk, thyme and pepper. Stir in broccoli mixture.
Spoon vegetable mixture into 1 ½-quart casserole coated with cooking spray.
In small bowl combine remaining ¼ cup salad wafers and remaining ¼ cup cheese. Sprinkle over vegetable mixture. Bake, uncovered, at 350°F about 40 minutes or until a knife inserted in center comes out clean. Let stand for 5 minutes.
Ingredients
4 cups broccoli, florets
3/4 cup cheese shredded, cheddar, sharp, (reduced-fat)
1 (beaten) egg, white(s)
1 cup Heritage Ovens® Wafers, Salad, (crushed and divided)
