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Suggest a better descriptionHeat oil in a large nonstick skillet over medium heat. Add mushrooms and onion; saute 3 minutes or until tender. Set aside. Arrange 3-1/2 bread slices in the bottom of a shallow 2-1/2 quart casserole coated with cooking spray. Peel, devein, and coarsely chop raw shrimp. Top bread with half of mushroom mixture and half of shrimp. Arrange remaining 3-1/2 bread slices over shrimp; top with remaining mushroom mixture and shrimp. Top with cheese. Combine milk and remaining ingredients in a bowl; stir well, and pour over casserole. Cover and chill at least 8 hours or up to 24 hours. Bake, uncovered, at 350 deg for 55 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings. Per serving: 259 Calories; 9g Fat (33% calories from fat); 22g Protein; 21g Carbohydrate; 98mg Cholesterol; 348mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 78 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 18 | ||
Calories from Fat: 10 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.3mg | 0 % | |
Potassium 78.4mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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