Mushroom strata

9 servings

Ingredients

Quantity Ingredient
1 pounds Fresh mushrooms
½ cup Chopped onion
½ cup Chopped celery
½ cup Chopped green pepper
1 tablespoon Soft margarine
¼ cup Plain non-fat yogurt
¼ cup Lite mayonaisse
12 eaches Slices bread,quartered
¾ cup Egg substitute MM#
½ cup Skim milk
1 can Cream Soup Mix MM#
½ cup Skim milk
¼ cup Grated low-fat cheese
1 x Chopped parsley & paprika

Directions

Similar to a souffle, but really a lovely mushroom casserole. Our version of a quiche-good brunch item. Serve with tiny muffins and fresh fruit.

Eariler in the day or the day before: Saute mushrooms, onions, celery and green pepper in margarine until tender. Drain off excess liquid. Remove from heat and add yogurt and mayonnaise. Lightly oil a 9-by-13 inch baking dish. Line bottom with quartered bread (use half the quarters, remove crusts if desired). Pour vegetable/yogurt mixture over bread. Add remaining bread to form another layer. Mix egg substitute and milk and pour over bread. Cover and refrigerate one hour or longer. Overnight is fine.

One Hour Before Serving: Preheat oven to 300 degrees. Combine soup and milk and spread over casserole. Top with grated cheese and bake 1 hour.

Garnish with parsley and paprika. Allow to set for a few minutes before cutting into squares. Serve warm. Makes 9 servings(about 3 by 4 inches).

~---------------------------------------------------------------------- 1 Serving,⅑ recipe

calories 176,protein 10⅕ gm,carb. 24.0 gm,total fat 5⅕ gm,CSI Units 1½,dietary fiber 2.7 gm,sodium 442 mg,potassium 434 mg,calcium 138 mg,iron 1.9 mg

~--------------------------------------------------------------------- The New American Diet by Connor & Connor

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