Serves: 6
Total Calories: 250

1 cup chopped mushrooms (4 ounces)
1 cup fat-free cottage cheese
1/4 cup , chopped green onion, (4 medium)
1 teaspoon chopped fresh or 1/2 tsp dried rosemary leaves
1 clove garlic, finely chopped
12 slices whole grain or white bread
1 1/2 cups skim milk
1 cup fat-free cholesterol-free egg substitute or 6 egg whites
1/4 cup shredded reduced-fat Havarti or Monterey Jack-Colby cheese

Spray square pan, 9x9x2 inches, with nonstick cooking spray. Mix mushrooms, cottage cheese, green onions, rosemary and garlic. Place 4 of the bread slices in pan. Spread with half the mushroom mixture. Beat milk and egg product pour one-third of the milk mixture over bread in pan. Spread 4 of the bread slices with remaining mushroom mixture. Place bread, mushroom side up, in pan. Top with remaining 4 slices bread press down gently if bread is higher than edge of dish. Pour remaining milk mixture over bread. Sprinkle with cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours. Heat oven to 325°. Bake uncovered 45 to 50 minutes or until mixture is set and top is golden brown. Let stand 10 minutes before cutting.

1 Serving: Calories 220 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 5mg Sodium 540mg Carbohydrate 33g (Dietary Fiber 4g) Protein 17g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 250
Calories from Fat: 47

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