|White bread slice||2 , cubed|
|Shredded reduced fat swiss cheese||1/4 Cup (4 tbs)|
|Sliced carrots||1/2 Cup (8 tbs)|
|Sliced mushrooms||1/2 Cup (8 tbs)|
|Chopped onion||1/4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm) , crushed|
|Margarine||1 Teaspoon (Original Type)|
|Chopped tomato||1/2 Cup (8 tbs)|
|Snow peas||1/2 Cup (8 tbs)|
|Egg product||1 Cup (16 tbs) (Healthy Real)|
|Skim milk||3/4 Cup (12 tbs)|
Place bread cubes evenly on bottom of greased 1 1/2-quart casserole dish.
Sprinkle with cheese; set aside.
In medium nonstick skillet, over medium heat, saute carrots, mushrooms, onion and garlic in margarine until tender.
Stir in tomato and snow peas; cook 1 to 2 minutes more.
Spoon over cheese.
In small bowl, combine Egg Beaters and milk; pour over vegetable mixture.
Bake at 375°F for 45 to 50 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before serving.
Serving size Complete recipe
Calories 451Calories from Fat 57
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 1 g5%
Trans Fat 0 g
Sodium 819 mg34.13%
Total Carbohydrates 51 g17%
Dietary Fiber 6 g24%
Sugars 19 g
Protein 41 g82%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet