|Chopped broccoli||3⁄4 Cup (12 tbs) (Fresh)|
|White bread slices||2 Ounce, cubed (2 Slices, 1 Ounce Each)|
|Butter flavored vegetable cooking spray||1|
|Low fat jarlsberg cheese||2 Ounce, shredded (1/2 Cup)|
|Coarsely shredded carrot||2 Tablespoon|
|Chopped sweet red pepper||1 Tablespoon, chopped|
|Chopped green onion||1 Tablespoon|
|Low fat milk||3⁄4 Cup (12 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Low sodium worcestershire sauce||1⁄4 Teaspoon|
Arrange broccoli in a vegetable steamer over boiling water.
Cover and steam 3 minutes or until crisp-tender.
Place bread cubes in a 1-quart casserole coated with cooking spray; sprinkle with cheese.
Top with broccoli, carrot, red pepper, and green onions.
Combine milk and remaining ingredients in a small bowl, stirring well; pour over broccoli mixture.
Cover and chill 8 hours.
Remove from refrigerator, and let stand, covered, at room temperature 30 minutes.
Bake, uncovered, at 350° for 40 minutes or until set.
Let stand 10 minutes before serving.