Title: Mushroom Casserole
Categories: Vegetables, Side dishes
Yield: 6 Servings

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

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

Date: Fri, 29 Nov 1996 20:49:57 -0600