| 1 | Similar to a souffle, but really a lovely mushroom casserole. |
| 2 | Our version of a quiche-good brunch item. |
| 3 | Serve with tiny muffins and fresh fruit. |
| 4 | Eariler in the day or the day before: saute mushrooms, onions, celery and green pepper in margarine until tender. |
| 5 | Drain off excess liquid. |
| 6 | Remove from heat and add yogurt and mayonnaise. |
| 7 | Lightly oil a 9-by-13 inch baking dish. |
| 8 | Line bottom with quartered bread (use half the quarters, remove crusts if desired). |
| 9 | Pour vegetable/yogurt mixture over bread. |
| 10 | Add remaining bread to form another layer. |
| 11 | Mix egg substitute and milk and pour over bread. |
| 12 | Cover and refrigerate one hour or longer. |
| 13 | Overnight is fine. |
| 14 | One hour before serving: preheat oven to 300 degrees. |
| 15 | Combine soup and milk and spread over casserole. |
| 16 | Top with grated cheese and bake 1 hour. |
| 17 | Garnish with parsley and paprika. |
| 18 | Allow to set for a few minutes before cutting into squares. |
| 19 | Serve warm. |
| 20 | Makes 9 servings(about 3 by 4 inches). |
| 21 | ~---------------------------------------------------------------------- 1 serving,1/9 recipe calories 176,protein 10.2 gm,carb. |
| 22 | 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 & conno |
