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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I take this dish to Thanksgiving family gatherings, and it's requested every year. Ingredients:
2 cups water |
1/2 pound sliced fresh mushrooms |
3 cups chopped fresh broccoli |
1 small onion, chopped |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
3/4 cup shredded swiss cheese |
1/2 cup reduced-fat mayonnaise |
2 egg whites |
1 egg |
1 teaspoon ground mustard |
1/4 teaspoon pepper |
1-1/4 cups (5 ounces) shredded reduced-fat cheddar cheese, divided |
1 cup 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°. Yield: 6 servings.
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