Mushroom and Egg Strata
12 oz. fresh mushrooms
8 tbsp. butter or margarine (low fat works well)
1 c. chopped onion
1 tsp. salt
1/8 tsp. black pepper
1 (8 oz.) loaf Italian bread, thinly sliced
3/4 c. hot milk (low fat or skim works well)
1 c. shredded cheddar cheese
6 hard-cooked eggs, sliced
1 c. low fat dairy sour cream at room temp.
1/2 tsp. paprika
Rinse, pat dry and slice mushrooms (makes about 4 cups). In a large skillet,
melt 2 tablespoons of the butter. Add mushrooms, onion, salt and pepper; saute
until tender, about 3 minutes. Set aside.
In a greased 12 x 8 x 2 inch casserole, arrange half of the bread. Pour milk
over it. Sprinkle with cheese. Spoon reserved mushroom mixture over cheese.
Arrange eggs over mushrooms. Top with remaining bread.
Melt remaining butter; stir into sour cream along with paprika. Spread evenly
over the top of the casserole. Bake at 350 degrees, uncovered, until hot and
lightly browned, about 30 minutes.
YIELD: 8 Servings