Broccoli Mushroom Casserole

Ingredients

• 2 cup(s) water
• 1/2 pound(s) sliced fresh mushrooms
• 3 cup(s) chopped fresh broccoli
• 1 small onion, chopped
• 1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted
• 3/4 cup(s) shredded Swiss cheese
• 1/2 cup(s) reduced-fat mayonnaise
• 2 egg whites
• 1 egg
• 1 teaspoon(s) ground mustard
• 1/4 teaspoon(s) pepper
• 1 1/4 cup(s) (5 ounces) shredded reduced-fat cheddar cheese, divided
• 1 cup(s) crushed baked potato chips

Preparation

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°.