| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Casseroles, Mushrooms |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Fresh mushrooms |
| 8 |
T |
Butter or margarine, low |
|
|
fat works well |
| 1 |
c |
Chopped onion |
| 1 |
t |
Salt |
| 1/8 |
t |
Black pepper |
| 1 |
|
Loaf, 8 oz. Italian bread |
|
|
thinly sliced |
| 3/4 |
c |
Hot milk, low fat or skim |
|
|
works well |
| 1 |
c |
Shredded cheddar cheese |
| 6 |
|
Hard-cooked eggs, sliced |
| 1 |
c |
Low fat dairy sour cream at |
|
|
room temp. |
| 1/2 |
t |
Paprika |
INSTRUCTIONS
Rinse, pat dry and slice mushrooms (makes about 4 cups). In a large
skillet, melt 2 tablespoons of the butter. Add mushrooms, onion, salt
and pepper; saute until tender, about 3 minutes. Set aside. In a
greased 12 x 8 x 2 inch casserole, arrange half of the bread. Pour
milk over it. Sprinkle with cheese. Spoon reserved mushroom mixture
over cheese. Arrange eggs over mushrooms. Top with remaining bread.
Melt remaining butter; stir into sour cream along with paprika. Spread
evenly over the top of the casserole. Bake at 350 degrees, uncovered,
until hot and lightly browned, about 30 minutes. Makes 8 servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb
24, 1998
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