1 (2 oz.) can mushrooms, chopped
4 c. mashed potatoes
2 egg whites, slightly beaten
1 tsp. Italian seasoning
1 c. soft whole wheat bread crumbs
1 c. tomato sauce
4 oz. lean ground beef, browned
1 tomato, sliced
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1/2 c. pineapple chunks, optional
1/2 c. Mozzarella cheese, grated

1. Drain mushrooms; reserve the liquid.

2. Combine mashed potatoes, reserved mushroom liquid, egg whites, Italian seasoning and bread crumbs.

3. Pat potato mixture into a non-stick casserole.

4. Spread tomato sauce evenly over potato mixture. Sprinkle ground beef over top.

5. Sprinkle remaining ingredients, except cheese, evenly over sauce beginning with tomato slices.

6. Bake at 350 degrees for 45 minutes.

7. Top with cheese and return to oven until cheese melts, about 5 minutes. Serve. Serves 8.