Broccoli Mushroom Casserole

• 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

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 350u0b0 for 35-40 minutes or until a thermometer reads 160u0b0.

water, mushrooms, fresh broccoli, onion, condensed cream, swiss cheese, mayonnaise, egg whites, egg, ground mustard, pepper, cheddar cheese, potato chips

Taken from www.tasteofhome.com/recipes/broccoli-mushroom-casserole/ (may not work)