1 lb Fresh mushrooms

1/2 c Chopped onion

1/2 c Chopped celery

1/2 c Chopped green pepper

1 tb Soft margarine

1/4 c Plain non-fat yogurt

1/4 c Lite mayonaisse

12 ea Slices bread,quartered

3/4 c Egg substitute MM#

1/2 c Skim milk

1 cn Cream Soup Mix MM#

1/2 c Skim milk

1/4 c Grated low-fat cheese

1 x Chopped parsley & paprika

Similar to a souffle, but really a lovely mushroom casserole. Our version of a quiche-good brunch item. Serve with tiny muffins and fresh fruit. Eariler 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 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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