Saturday, November 21, 2009
1 can (10 3/4 oz.) reduced-fat condensed cream of celery soup, divided
2 c. cholesterol-free egg substitute (or 8 eggs)
1 c. fat-free (skim) milk
1 can (4 oz.) sliced mushrooms (opt.)
1/4 c. sliced green onions
1 t. dry mustard
1 t. sage
1/2 t. salt (opt.)
1/4 t. black pepper
6 slices reduced-fat white bread, cut into 1-in. cubes
4 links reduced-fat precooked breakfast sausage, thinly sliced
1. Preheat oven to 350 degrees. Spray 2-quart baking dish with nonstick cooking spray; set aside.
2. Combine soup; egg substitute, milk, mushrooms, if desired, green onions, mustard, salt, if desired, and pepper in medium bowl; mix well.
3. Combine bread cubes, sausage and soup mixture in prepared baking dish; toss to coat. Bake 35-40 minutes or until set. Garnish as desired.
Serving= 1 cup
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