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Mushroom Strata

1 lb fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 tablespoon soft margarine
1/4 cup plain non-fat yogurt
1/4 cup lite mayonnaise
12 slices bread, quartered
3/4 cup egg substitute
1/2 cup skim milk
1 can cream of whatever soup
1/2 cup skim milk
1/4 cup grated low-fat cheese
1 single chopped parsley & paprika

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.

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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