6 slices of whole wheat bread (lite, cubed)
1/2 lb. ground turkey sausage
1 med. red or green sweet pepper, chopped
1/2 c. chopped fresh mushroom
1 c. (4 oz.) shredded sharp cheese (low fat)
1 (10 3/4 oz.) can reduced soduium condensed cream of mushroom soup
1 (8 oz.) carton frozen egg substitute product, thawed
1 can evaporated skim milk
3/4 tsp. dry mustard
1/8 tsp. pepper

Pour half cubed bread in bottom of Pam sprayed 12 x 7 x 2 baking dish. In large skillet, cook sausage, sweet pepper and mushrroms until sausage is browned. Drain fat. Put vegetable mixture with paper towel, removing fat. Spoon sausage mixture on top of bread. Sprinkle with half of cheese. Top with remaining bread. In mixing bowl, combine soup, egg, milk, mustard and pepper. Pour over bread, pressing down cubes with back of spoon to moisten. Cover, chill at least 2 hours and up to 24 hours. Bake at 350 degrees for 30 minutes until knife inserted in middle comes out clean. Sprinkle with remaining cheese and bake 2 or 3 minutes more. Let stand 5 to 10 minutes. (322 calories per serving) Serves 6 to 8.