6 slices day-old bread
1 to 2 cups chopped cooked vegetables
1/2 cup (2 oz.) shredded reduced-fat Cheddar cheese
1 can (10.75 oz.) low-fat reduced-sodium condensed cream of
mushroom soup, undiluted
1/2 cup non-fat or low-fat (1%) milk
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon pepper
Evenly coat 8 x 8 x 2-inch (or 2-quart rectangular) baking dish with
cooking spray. Cut bread into 1/2-inch cubes.
Evenly sprinkle half of
the cubes into prepared dish. Sprinkle vegetables and cheese over cubes.
Sprinkle with remaining cubes.
In medium bowl, beat together eggs, soup,
milk and seasonings. Pour over bread-vegetable mixture. Cover.
Refrigerate several hours or overnight. Bake in preheated 350° F oven
until knife inserted near center comes out clean and top is golden
brown, about 50 to 60 minutes.