Breakfast Casserole

• 6 slices whole-wheat bread
• 1/2 lb. ground turkey sausage
• 1 medium red or green sweet pepper
• 1/2 c. chopped fresh mushrooms
• 1 (10 3/4 oz.) can reduced-sodium condensed cream of mushroom soup
• 1 (8 oz.) carton frozen egg product, thawed
• 1 c. evaporated skim milk
• 4 oz. shredded reduced-fat sharp Cheddar cheese (1 c.)
• 3/4 tsp. dry mustard
• 1/8 tsp. pepper

1. Cut bread into cubes; place in a large, shallow pan.
2. Bake in a 350u0b0 oven for 8 to 10 minutes, or until toasted.
3. Spray a 12 x 7 x 2-inch baking dish with nonstick spray coating.
4. Place half of the bread cubes in the baking dish; set aside.
5. Cook sausage, sweet pepper and mushrooms until sausage is brown.
6. Drain off fat.
7. Pat vegetable mixture with a paper towel.
8. Spoon mixture atop bread cubes in dish.
9. Sprinkle with half of the shredded cheese.
10. Top with remaining bread.
11. In mixing bowl, mix soup, egg product, evaporated milk, mustard and pepper.
12. Pour over bread, pressing down cubes with the back of a spoon to moisten.
13. Cover and chill for at least 2 hours or up to 24 hours.
14. To serve, bake in a 350u0b0 oven for 30 minutes, or until a knife inserted near the center comes out clean.
15. Sprinkle with remaining cheese.
16. Bake for 3 minutes longer; let stand for 5 to 10 minutes before serving. Makes 6 servings.

bread, ground turkey sausage, red, fresh mushrooms, condensed cream, egg, milk, cheddar cheese, dry mustard, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260337 (may not work)