Broccoli & Mushroom Casserole

• frozen broccoli (Or about 2 medium bunches fresh broccoli, trimmed and chopped)↗1 lb
• medium onion↗1

  diced

• garlic clove↗1

  minced

• (4 1/2 ounce) jar sliced mushrooms, drained1 ounce
• Worcestershire sauce↗1 teaspoon
• paprika↗1⁄4 teaspoon
• red pepper flakes↗1⁄4 teaspoon
• ground pepper↗1⁄4 teaspoon
• (10 1/2 ounce) can Healthy Request cream of celery soup1 ounce
• fat-free cheddar cheese, shredded (3/4 cup)↗3 ounces
• light mayonnaise↗1⁄2 cup
• fat-free mayonnaise↗1⁄2 cup
• egg substitute1⁄2 cup
• French-fried onions, divided (half a small can)1 1⁄2 ounces

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees and spray casserole dish with cooking spray.

2. 2

   Steam broccoli until crisp-tender, then place in prepared casserole dish when finished.

3. 3

   While broccoli is steaming. Spray skillet with cooking spray. Over medium-high heat add onion and saute until translucent.

4. 4

   Add garlic and saute for additional 30 seconds.

5. 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. 6

   Bake for 15 minutes, then add French-fried onions and bake an additional 10 minutes.