Ingredients for Overnight Mushroom Souffle
- Mushroom
- Light Butter
- Challah
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- Light Mayonnaise
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 4 large eggs
- Skim Milk
- Low Fat Cream Of Mushroom Soup
- Parmesan Cheese
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How to Make Overnight Mushroom Souffle
- Saute 8 oz cremini mushrooms in 1 tablespoon butter over medium heat until softened. Set aside.
- In the same pan, saute 1/2 cup chopped celery, 1/2 cup chopped onion, and 1/2 cup chopped green bell pepper in 1 tablespoon butter until tender-crisp.
- While vegetables cook, butter 6 slices of bread (about 1/2 loaf) and cut into 1-inch cubes.
- Spread the buttered bread cubes evenly in a greased 9x13 inch baking pan.
- Combine the sauteed mushrooms and vegetables with 1/2 cup mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the mushroom and vegetable mixture over the bread in the pan.
- Cube 4 unbuttered slices of bread (about 1/3 loaf) and sprinkle evenly over the vegetable mixture.
- In a bowl, whisk together 4 large eggs and 1 cup milk.
- Pour the egg mixture evenly over the second layer of bread.
- Cover the pan tightly with plastic wrap and chill in the refrigerator overnight.
- The next day, preheat oven to 325°F (160°C).
- Spread 1 cup of your favorite mushroom soup evenly over the chilled mixture.
- Butter 4 slices of bread (about 1/3 loaf), cube, and sprinkle over the soup.
- Sprinkle 1 cup of shredded cheddar cheese (or your preferred cheese) over the top layer of bread.
- Bake for 1 hour, or until golden brown and bubbly. Cover loosely with foil for the last 30 minutes of baking if the cheese is browning too quickly.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
26g
Carbs
9g
