1 tbl butter or margarine
1 lb. mushrooms, sliced
3 eggs, beaten (or 3/4 c. egg beaters)
1 c. light sour cream
1/2 c. grated Parmesan cheese
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried savory
salt and pepper to taste
French or Italian bread cut into 1/2" slices
Preheat the oven to 325F. Spray a deep casserole dish with cooking spray.
Melt the butter in a large skillet over medium heat. Add the mushrooms and saute until softened. Remove from the heat and drain.
In a mixing bowl, beat the eggs until frothy, then stir in the sour cream. Add the mushrooms, cheese, herbs, salt and pepper and mix well.
Line the casserole dish with a layer of bread slices. Pour half of the mushroom mixture evenly over the bread. Repeat with another layer of bread and the rest of the mushroom mixture.
Bake 25 min.