2 teaspoon vegetable oil
2 1/2 cup sliced fresh mushrooms
1/3 cup finely chopped onion
7 (1-1/4 oz) slices sourdough bread s; hrimp
1/2 cup (2 oz) grated gruyere cheese
2 1/2 cup 1% low-fat milk
1 (8 oz) carton frozen egg substitute, thawed 1 TBL dry sherry 1/2 tsp dry mustard 1/4 tsp ground nutmeg 1/4 tsp pepper 1/8 tsp hot sauce
Heat oil in large nonstick skillet over medium heat. Add mushrooms and onion; saute 3 minutes or until tender. Set aside.
Arrange 3-1/2 bread slices in bottom of shallow 2-1/2 quart casserole coated with cooking spray. Peel, devein, and coarsely chop raw shrimp. Top bread with half the mushroom mixture and half of shrimp. Arrange remaining 3-1/2 bread slices over shrimp; top with remaining mushroom mixture and shrimp. Top with cheese.
Combne milk and remaining ingredients in a bowl; stir well, and pour over casserole. Cover and chill at least 8 hours or up to 24 hours.
Bake, uncovred, at 350 for 55 minutes or until a knife inserted near center comes out clean.
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