Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh mushrooms 12 ea Slices bread,quartered
1/2 c Chopped onion 3/4 c Egg substitute MM#
1/2 c Chopped celery 1/2 c Skim milk
1/2 c Chopped green pepper 1 cn Cream Soup Mix MM#
1 tb Soft margarine 1/2 c Skim milk
1/4 c Plain non-fat yogurt 1/4 c Grated low-fat cheese
1/4 c Lite mayonaisse 1 x Chopped parsley and paprika

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).
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1 Serving,1/9 recipe
calories 176,protein 10.2 gm,carb. 24.0 gm,total fat 5.2 gm,CSI Units
1.5,dietary fiber 2.7 gm,sodium 442 mg,potassium 434 mg,calcium 138
mg,iron 1.9 mg
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The New American Diet by Connor and Connor

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