Ingredients
2 cups water1/2 pound sliced fresh mushrooms3 cups chopped fresh broccoli1 small onion, chopped1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted3/4 cup shredded Swiss cheese1/2 cup reduced-fat mayonnaise2 large egg whites1 large egg1 teaspoon ground mustard1/4 teaspoon pepper1-1/4 cups shredded reduced-fat cheddar cheese, divided1 cup crushed baked potato chips
Preparation
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°.
