BREAKFAST CASSEROLE*
Source of Recipe
SOURCE: Better Homes and Gardens Best Ever Low-Cal Recipe
List of Ingredients
6 slices wheat bread
Nonstick cooking spray
1/4 pound ucooked bulk turkey sausage
1 medium red or green sweet pepper, chopped
1/2 cup chopped fresh mushrooms
1/2 cup shredded reduced fat sharp cheddar cheese (2 ounces)
1 10 3/4 ounce can reduced fat and reduced sodium condensed cream of
mushroom soup
1 cup refrigerated or frozen egg product, thawed
1 cup evaporated fat-free milk
3/4 teaspoon dry mustard
1/4 teaspoon ground black pepper
METHOD:
Cut bread into cubes; place in a large shallow pan. Bake in a 350
degree oven for 8 to 10 minutes or until toasted, stirring once.
Coat a 2 quart rectangular baking dish with nonstick cooking spray.
Place half of the toasted bread cubes in the dish. Set aside.
Meanwhile, in a large skillet cook sausage, sweet pepper, and
mushrooms over medium-high heat until sausage is brown. Drain off
fat. Pat mixture with a paper towel to remove excess fat. Spoon
mixture over bread cubes in dish. Sprinkle with half of the cheese.
Top with remaining bread.
In a medium bowl combine soup, egg product, evaporated milk, dry
mustard, and black pepper. Pour over bread, pressing down cubes with
back of spoon to moisten. Cover and refrigerate for at least 2
hours or up to 24 hours.
Uncover and bake in a 350 degree over about 30 minutes or until a
knife inserted near the center comes out clean. Sprinkle with
remaining cheese. Bake 2 to 3 minutes more. Let stand 5 to 10
minutes before serving. Makes 8 servings.
NUTRITION FACTS PER SERVING:
238 calories, 8 g total fat(2 g saturated fat), 17 mg cholesterol,
719 mg sodium, 23 g carbohydrate, 3 g fiber, 18 g protein
EXCHANGES:
1 starch, 2 lean meat, 1 vegetable
Recipe
|
|
member logon
