Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
1073
Calories
56g
Protein
38g
Fat
126g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sliced mushrooms
- 1 cup fat-free cottage cheese
- ¼ cup green onion, chopped
- ½ teaspoon dried rosemary
- 1 clove garlic, finely chopped
- 8 slices whole grain bread
- 1½ cups skim milk
- 1 cup fat-free cholesterol-free egg substitute
- ½ cup shredded cheddar or Monterey jack cheese
Directions
1
Spray square pan, 9x9x2 inches with nonstick cooking spray.
2
Combine mushrooms, cottage cheese, green onions, rosemary and garlic and mix well.
3
Place 4 slices of bread in the bottom of the pan.
4
Cover the bread with mushroom mixture and top with the remaining slices of bread.
5
Beat milk and egg substitute and pour over the casserole and sprinkle with cheese.
6
Bake uncovered at 350 degrees for 45 to 50 minutes or until mixture is set and top is browned.
7
Let stand 10 minutes and cut into 9 pieces.
Recipe sourced from
fandom