Mushroom Strata

1 pound fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon soft butter
1/4 cup plain nonfat yogurt
1/4 cup mayonnaise
12 slices bread, quartered
3/4 cup egg substitute
1/2 cup skim milk
1 can cream soup mix
1/2 cup skim milk
1/4 cup grated cheddar cheese
chopped parsley and paprika

Earlier in the day or the day before: 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.

One Hour Before Serving: Preheat oven to 300�F. 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