Broccoli Mushroom Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
2 cup(s) water |
1/2 pound(s) sliced fresh mushrooms |
3 cup(s) chopped fresh broccoli |
1 small onion, chopped |
1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted |
3/4 cup(s) shredded swiss cheese |
1/2 cup(s) reduced-fat mayonnaise |
2 egg whites |
1 egg |
1 teaspoon(s) ground mustard |
1/4 teaspoon(s) pepper |
1 1/4 cup(s) (5 ounces) shredded reduced-fat cheddar cheese, divided |
1 cup(s) crushed baked potato chips |
Directions:
1. • In a large saucepan, combine the water, mushrooms, broccoli and onion. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
2. • Meanwhile, in a large bowl, combine the soup, Swiss cheese, mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar cheese. Drain vegetables; stir into soup mixture.
3. • Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with potato chips and remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.
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