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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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    6 servings

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

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 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
1 cup: 297 calories, 18g fat (7g saturated fat), 73mg cholesterol, 631mg sodium, 20g carbohydrate (6g sugars, 3g fiber), 16g protein.

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