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Overnight fiery oven strata.

Overnight Fiery Oven Strata

Audrey Thibodeau, Fountain Hills, Arizona

9 or 10 slices (10 to 11 oz. total) firm-texture

whole-wheat bread 2 cups thinly sliced mushrooms 1 cup sliced green onions, including

tops 1 large can (7 oz.) diced green

chilies 3 cups (3/4 lb.) shredded sharp

cheddar cheese 4 large eggs 2 large egg whites 2 1/2 cups nonfat milk 1 tablespoon each dried ground

mustard and liquid hot pepper

seasoning 1 cup coarsely crushed tortilla chips

Salt and prepared salsa

Line bottom of an 8- by 12-inch baking dish with 1 layer of bread (about 1/2); trim to fit and reserve scrap's. Top bread with 1/2 the mushrooms, onions, chilies, and cheddar; repeat layers, starting with bread and scraps and ending with cheese.

Beat eggs and whites to blend with milk, mustard, and hot pepper seasoning; pour over mixture in casserole. Cover; chill at least 8 or up to 24 hours. Uncover and scatter chips over casserole. Bake in a 350[degrees] oven until golden, about 55 minutes; let stand for 15 minutes. Spoon out portions and season to taste with salt and salsa. Makes 8 to 10 servings.

Per serving: 319 cal. (48 percent from fat); 18 g protein; 17 g fat (8.5 g sat.); 25 g carbo.; 667 mg sodium; 123 mg chol.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Thibodeau, Audrey
Publication:Sunset
Article Type:Column
Date:Aug 1, 1993
Words:222
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