| 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
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”