Free Recipe Mushroom Casserole 2
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Mushroom Casserole 2 Recipe
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
Mushroom Casserole 2 Preparation
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
Cooking Temperature:
Recipe Serves: 6
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