Broccoli & Mushroom Casserole

• 1 lb frozen broccoli (Or about 2 medium bunches fresh broccoli, trimmed and chopped)
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground pepper
• 1 (10 1/2 ounce) can Healthy Request cream of celery soup
• 3 ounces fat-free cheddar cheese, shredded (3/4 cup)
• 1/2 cup light mayonnaise
• 1/2 cup fat-free mayonnaise
• 1/2 cup egg substitute
• 1 1/2 ounces French-fried onions, divided (half a small can)

1. Preheat oven to 350 degrees and spray casserole dish with cooking spray.
2. Steam broccoli until crisp-tender, then place in prepared casserole dish when finished.
3. While broccoli is steaming. Spray skillet with cooking spray. Over medium-high heat add onion and saute until translucent.
4. Add garlic and saute for additional 30 seconds.
5. Add the next 9 ingredients (through fat-free mayonnaise) and cook until warm and bubbly. Remove from heat and stir in egg beaters. Pour mixture over broccoli.
6. Bake for 15 minutes, then add French-fried onions and bake an additional 10 minutes.

frozen broccoli, onion, garlic, mushrooms, worcestershire sauce, paprika, red pepper, ground pepper, celery soup, cheddar cheese, light mayonnaise, mayonnaise, egg substitute, onions

Taken from www.food.com/recipe/broccoli-mushroom-casserole-349187 (may not work)