InternetMom13

Makes 8 servings.

12 oz. fresh mushrooms
8 Tbsp. butter or margarine (low fat
works well)
1 cup chopped onion
1 tsp. salt
1/8 tsp. black pepper
1 (8 oz.) loaf Italian bread, thinly
sliced
3/4 cup hot milk (low fat or skim
works well)
1 cup shredded cheddar cheese
6 hard-cooked eggs, sliced
1 cup low fat dairy sour cream at room
temp.
1/2 tsp. paprika

Rinse, pat dry and slice mushrooms (makes about 4 cups). In a large skillet, melt 2 tablespoons of the butter. Add mushrooms, onion, salt and pepper; saute until tender, about 3 minutes. Set aside. In a greased 12 x 8 x 2 inch casserole, arrange half of the bread. Pour milk over it. Sprinkle with cheese. Spoon reserved mushroom mixture over cheese. Arrange eggs over mushrooms. Top with remaining bread. Melt remaining butter; stir into sour cream along with paprika. Spread evenly over the top of the casserole. Bake at 350 degrees, uncovered, until hot and lightly browned, about 30 minutes.