Ingredients:

• 2 teaspoons BUTTER
• 2 cup sliced mushrooms
• ½ cups sliced green onion, including green tops
• 1 (14.5 ounce) can RED GOLD® PETITE DICED TOMATOES with GREEN CHILIES or 1 (14.5 ounce) can RED GOLD® PETITE DICED TOMATOES, well drained
• 6 slices thick bread, cubed
• 2 cups shredded, reduced-fat CHEDDAR CHEESE
• 2 cups fat-free low-fat MILK
• 2 cups egg substitute
• 1 teaspoons hot pepper sauce
• ¼ teaspoon salt

Directions:
Preheat oven to 350°. Spray an 8” x 8” square glass or ceramic baking dish with
cooking spray; set aside.

In a medium skillet over medium heat, melt butter and add mushrooms. Cook
about 5 minutes or until mushrooms are softened and brown at edges. Stir in green onion and RED GOLD® PETITE DICED TOMATOES with GREEN CHILIES ;
set aside.

Place 1/2 of the bread cubes in prepared baking dish. Scatter 1/2 of the mushroom mixture and 1/2 of the cheese over bread cubes. Layer remaining bread cubes and mushroom mixture; set aside.

In a large bowl, beat milk, egg substitute, pepper sauce, and salt until well
blended. Pour milk mixture over bread cubes and top with the remaining cheese.
Cover dish with foil and bake for 45 minutes. Remove foil and bake an addition
15 minutes or until top is puffed up and cheese is browned at edges. Let cool for 5
minutes; cut into squares to serve.

Make ahead suggestion: After assembling recipe and covering with foil, refrigerate
for 8—10 hours before baking.

• Calories: 120
• Fat: 4.5g
• Trans Fat: 0g
• Cholesterol: 5mg
• Sodium: 470mg
• Carbohydrate: 8g
• Fiber: 1g
• Protein: 14g
• Vitamin A: 15%
• Vitamin C: 8%
• Calcium: 15%
• Iron: 10%