Low Fat Spinach & Broccoli Casserole - cooking recipe

Ingredients

1 (16 ounce) package frozen chopped spinach
1 (16 ounce) package frozen chopped broccoli
1 cup sliced fresh mushrooms, lightly sauteed in margarine & chopped garlic
1 (10 1/2 ounce) can fat-free cream of mushroom soup
1/2 cup low-fat mayonnaise
2 egg whites, well beaten
salt and pepper

Preparation

Microwave spinach & broccoli as per package directions; drain well.
Meanwhile, saute mushrooms in light margarine & crushed garlic.
In a large mixing bowl, combine soup, mayo, egg whites and seasonings.
Add cooked vegies, including mushrooms.
Mix well.
Pour mixture into an 8x8 pan which has been sprayed with nonstick cooking spray.
Bake at 350 for about 35-40 minutes, or until firm.