Taste of Home
Broccoli Mushroom Casserole
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 6 servings.
I take this dish to Thanksgiving family gatherings, and it's requested every year. —Cynthia Edmiston, Sullivan's Island, South Carolina
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
-
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 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.
© 2024 RDA Enthusiast Brands, LLC