| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables, Side dishes |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh mushrooms |
| 6 |
tb |
Sherry or other saute liquid, divided |
| 1 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped green bell pepper |
| 1/2 |
c |
Mayonnaise–Miracle Whip Free |
| 6 |
|
White bread slices, (6 to 8) |
| 2 |
|
Egg beaters 99% egg substitute, beaten |
| 1 1/2 |
c |
Skim milk |
| 10 3/4 |
oz |
Cream of mushroom soup, reduced fat, undiluted |
| 1 |
c |
Grated Romano cheese |
INSTRUCTIONS
Suggestion: use low fat margarine or eliminate all margarine. Rinse
mushrooms and pat dry with paper towels; chop mushrooms. Melt 4 tablespoons
butter in large skillet. Add mushrooms, onions, celery and bell pepper;
saute until just tender. Remove from heat. Stir in mayonnaise; mix well.
Use remaining 2 tablespoons butter to spread on both sides of bread slices;
cut bread into cubes. Spread about half of the bread cubes in a lightly
greased 13x9x2-inch baking dish. Spoon mushroom mixture evenly over bread.
Cover with remaining bread cubes. In a medium bowl, combine eggs and milk;
mix well. Pour over mixture in baking dish. Cover and refrigerate over
night. Before baking, pour mushroom soup over mixture in baking dish.
Sprinkle cheese on top. Bake in a preheated 350-degree oven 1 hour, or
until hot and bubbly. Original called for 6 tablespoons of butter. 4 tbls
for saute liquid and 2 tbls for buttering the bread. Original also used
regular mayo, eggs, milk, and soup.
1/6 serving = 290 cal, 8g fat, 35g carb, 16g protein
Posted to Digest eat-lf.v096.n233
Recipe by: By Barbara Yost, The Phoenix Gazette, Phoenix, AZ
From: Terry and Kathleen Schuller <schuller@ix.netcom.com>
Date: Fri, 29 Nov 1996 20:49:57 -0600
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