Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Keywords: Shrimp, brunch, -Vegetable cooking spray
-casserole 1 lb Medium-size fresh unpeeled
2 ts Vegetable oil -shrimp
2 1/2 c Sliced fresh mushrooms 1/2 c (2 oz) grated Gruyere
1/3 c Finely chopped onion -cheese
7 (1-1/4 oz) slices sourdough 2 1/2 c 1% low-fat milk
-bread

1 (8 oz) carton frozen egg substitute, thawed 1 TBL dry sherry 1/2
tsp dry mustard 1/4 tsp ground nutmeg 1/4 tsp pepper 1/8 tsp hot sauce

Heat oil in large nonstick skillet over medium heat. Add mushrooms
and onion; saute 3 minutes or until tender. Set aside.

Arrange 3-1/2 bread slices in bottom of shallow 2-1/2 quart casserole
coated with cooking spray. Peel, devein, and coarsely chop raw
shrimp. Top bread with half the mushroom mixture and half of shrimp.
Arrange remaining 3-1/2 bread slices over shrimp; top with remaining
mushroom mixture and shrimp. Top with cheese.

Combne milk and remaining ingredients in a bowl; stir well, and pour
over casserole. Cover and chill at least 8 hours or up to 24 hours.

Bake, uncovred, at 350 for 55 minutes or until a knife inserted near
center comes out clean.

8 servings.

Cooking Light, March/April 1993 Converted by MMCONV vers. 1.00

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