Two Cheese Casserole
|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Small, chopped|
|Stalk celery||1 Small, chopped|
|Sweet green pepper||1⁄2 Small, cored, seeded, and chopped|
|Non-stick cooking spray||2 Tablespoon|
|Day old whole wheat bread slice||8 , cut in half diagonally|
|Shredded low sodium swiss cheese||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Egg whites||2 Large|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Prepared yellow mustard||3⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
In a heavy 7 inch skillet, melt the margarine over moderate heat; add the onion, celery, and green pepper, and cook until the onion is soft about 5 minutes.
Meanwhile, lightly coat an 8"x 8"x 2" baking pan with the cooking spray and arrange the bread, overlapping the slices, in the bottom.
Spoon the vegetable mixture evenly over the bread.
Sprinkle with the Swiss cheese and Parmesan cheese.
In a small bowl, lightly whisk the egg and egg whites together; blend in the milk, mustard, paprika, and cayenne pepper.
Pour the egg mixture evenly over the bread slices.
Cover the casserole with plastic wrap or aluminum foil and refrigerate for 1 to 3 hours.
Preheat the oven to 325°F.
Remove the casserole from the refrigerator, uncover it, and let it stand for 15 minutes.
Bake for 40 minutes or until lightly browned and set like a custard.