6 eggs (Egg Beaters)
8 oz. can mushrooms, drained
1 tsp. basil
Garlic powder (to suit yourself)
2 scant tsp. Sovex
1/2 tsp. butter
1 1/2 c. oatmeal
1/2 tsp. McKay's seasoning
1 can mushroom soup
Salt to taste
1 c. onions, chopped

Drain mushrooms, use juice of mushrooms and enough water to make 1/2 cup liquid. Add basil and simmer. Dissolve Sovex and butter in liquid. Add Egg Beaters, mushrooms, onions and garlic powder (optional) and McKay's seasoning. Mix well. Fry in light olive oil. Place baking dish and cover with soup diluted with milk and water. Bake at 350 degrees for 1/2 hour.