Sausage & Mushroom Casserole

372 calories per serving

From Country Living

Active time 25 minutes

Total time 1 hour 15 minutes plus standing

Makes 8 Main-Dish Servings

Nonstick olive oil cooking spray

14 oz. spicy turkey sausage, casings removed

12 oz. mixed mushrooms (such as cremini, shiitake, and oyster), trimmed and sliced

Salt and pepper

1 small onion, diced

8 large slices bread (4 whole wheat and 4 hearty white), cut into 1-inch cubes

5 oz. low-fat Jarlsberg cheese, finely grated (1½ cups)

1 pint grape tomatoes, halved

5 large whole eggs, plus 5 large egg whites

1½ cups low-fat (1%) milk

1.    Coat medium nonstick skillet with cooking spray, and heat on medium. Add sausage and brown, breaking up meat with wooden spoon as it cooks, about 10 minutes. Using slotted spoon, transfer sausage to plate; set aside.

2.    Add mushrooms to skillet, and cook on medium-high about 4 minutes, or until they begin to brown, stirring occasionally. Season with salt and freshly ground black pepper. Add onion, reduce heat to medium-low, and cook about 4 minutes, or until onion is soft and mushrooms are well browned, stirring occasionally. Set mixture aside.

3.    Preheat oven to 350°F. In medium bowl, combine bread cubes, cheese, tomatoes, sausage, mushrooms, and onions. Coat 9" by 13" baking dish with cooking spray, and spread mixture in even layer. In medium bowl, beat together eggs and egg whites. Whisk in milk and pour over bread mixture. Cover dish with foil, and let casserole sit for 10 minutes. Press foil down gently to ensure top layer of bread cubes soaks up liquid.

4.    Bake casserole 35 minutes. Remove foil and bake 15 minutes more. Let rest 15 minutes before serving.