Mushroom and egg strata

4 Servings

Ingredients

Quantity Ingredient
12 ounces Fresh mushrooms
8 tablespoons Butter or margarine; (low fat works well)
1 cup Chopped onion
1 teaspoon Salt
⅛ teaspoon Black pepper
1 Loaf (8 oz.) Italian bread; thinly sliced
¾ cup Hot milk; (low fat or skim works well)
1 cup Shredded cheddar cheese
6 Hard-cooked eggs; sliced
1 cup Low fat dairy sour cream at room temp.
½ teaspoon Paprika

Directions

Rinse, pat dry and slice mushrooms (makes about 4 cups). In a large skillet, melt 2 tablespoons of the butter. Add mushrooms, onion, salt and pepper; saute until tender, about 3 minutes. Set aside.

In a greased 12 x 8 x 2 inch casserole, arrange half of the bread. Pour milk over it. Sprinkle with cheese. Spoon reserved mushroom mixture over cheese.

Arrange eggs over mushrooms. Top with remaining bread. Melt remaining butter; stir into sour cream along with paprika. Spread evenly over the top of the casserole. Bake at 350 degrees, uncovered, until hot and lightly browned, about 30 minutes. Makes 8 servings.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

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