BROCCOLI MUSHROOM CASSEROLE

Broccoli Mushroom Casserole image

I take this dish to Thanksgiving family gatherings, and it's requested every year. -Cynthia Edmiston, Sullivan's Island, South Carolina

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 13

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 large egg whites
1 large egg
1 teaspoon ground mustard
1/4 teaspoon pepper
1-1/4 cups shredded reduced-fat cheddar cheese, divided
1 cup crushed baked potato chips

Steps:

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., 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. , Transfer to an 11x7-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°.

Nutrition Facts : Calories 297 calories, Fat 18g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 631mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

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