*  Exported from  MasterCook  *
 
                              MUSHROOM STRATA
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Breakfast                        Casseroles
                 Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Fresh mushrooms
      1/2   c            Chopped onion
      1/2   c            Chopped celery
      1/2   c            Chopped green pepper
    1       tb           Soft margarine
      1/4   c            Plain non-fat yogurt
      1/4   c            Lite mayonaisse
   12       ea           Slices bread,quartered
      3/4   c            Egg substitute MM#
      1/2   c            Skim milk
    1       cn           Cream Soup Mix MM#
      1/2   c            Skim milk
      1/4   c            Grated low-fat cheese
    1       x            Chopped parsley & paprika
 
   Similar to a souffle, but really a lovely mushroom
   casserole. Our version of a quiche-good brunch item.
   Serve with tiny muffins and fresh fruit. Eariler in
   the day or the day before: Saute mushrooms, onions,
   celery and green pepper in margarine until tender.
   Drain off excess liquid. Remove from heat and add
   yogurt and mayonnaise. Lightly oil a 9-by-13 inch
   baking dish. Line bottom with quartered bread (use
   half the quarters, remove crusts if desired). Pour
   vegetable/yogurt mixture over bread. Add remaining
   bread to form another layer. Mix egg substitute and
   milk and pour over bread. Cover and refrigerate one
   hour or longer. Overnight is fine. One Hour Before
   Serving: Preheat oven to 300 degrees. Combine soup and
   milk and spread over casserole. Top with grated cheese
   and bake 1 hour. Garnish with parsley and paprika.
   Allow to set for a few minutes before cutting into
   squares. Serve warm. Makes 9 servings (about 3 by
         4    inches).
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