Recipe: Savory Mushroom Strata (low fat, make ahead, Betty Crocker recipe)

SAVORY MUSHROOM STRATA

3 cups mushrooms, chopped (12 ounces)
1 cup fat-free small-curd cottage cheese
2 medium green onions, chopped (2 tablespoons)
1 teaspoon chopped fresh rosemary leaves (or 1/2 teaspoon dried)
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 product
1/4 cup shredded reduced-fat Monterey Jack cheese (1 ounce)

Spray square baking pan (9x9x2-inches) with cooking spray.

Mix mushrooms, cottage cheese, onions, rosemary and garlic. Place 4 of the bread slices in pan. Spread with half of the mushroom mixture.

Beat milk and egg product until blended; pour one-third of the milk mixture over bread slices in pan.

Spread 4 of the bread slices with remaining mushroom mixture. Place bread, mushroom sides 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.

WHEN READY TO BAKE:
Heat oven to 325 degrees F.

Bake uncovered 45 to 50 minutes or until set and top is golden brown. Let stand 10 minutes before serving.

Makes 6 servings
Source: Betty Crocker