Title: Mushroom Strata
Categories: Breakfast Casserole Lowfat
Yield: 9 Servings
| 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 | | 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 |
| | | 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
~--------------------------------------------------------------------- The
New American Diet by Connor & Connor