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Broccoli Mushroom Casserole

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

6 ServingsPrep: 20 min. Bake: 35 min.

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

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 11-in. x 7-in. baking dish coated with cooking spray.

2 of 2

Broccoli Mushroom Casserole (continued)

Directions (continued)

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.

Nutrition Facts: 1 cup equals 297 calories, 18 g fat (7 g saturated fat), 73 mg cholesterol, 631 mg sodium, 20 g carbohydrate, 3 g fiber, 16 g protein.