Mushroom And Egg Strata

Just as a parent is pleased with the efforts of his little child to please him, though it be only by picking a daisy or walking across a room, so is our Father in heaven pleased with the poor performances of His believing children. He looks at the motive, principle, and intention of their actions, and not merely at their quantity and quality. He regards them as members of His own dear Son, and for His sake, wherever there is a single eye, He is well-pleased.

J.C. Ryle

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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