Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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