Cooking spray
1\u00a0 (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich)
8\u00a0 (1 1\/2-ounce) slices sourdough bread, cut into 1\/2-inch cubes (about 8 cups)
2\/3\u00a0 cup\u00a0(about 2 1\/2 ounces) shredded sharp cheddar cheese
3\u00a0 cups\u00a01% low-fat milk, divided
1\u00a0 cup\u00a0egg substitute
1\u00a0 tablespoon\u00a0Dijon mustard
1\u00a0 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted<\/p>\n
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.
Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1\/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350\u00b0.
Uncover casserole. Combine remaining 1\/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350\u00b0 for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving. <\/p>\n
Yield: 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
Cooking spray1\u00a0 (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich)8\u00a0 (1 1\/2-ounce) slices sourdough bread, cut into 1\/2-inch cubes (about 8 cups)2\/3\u00a0 cup\u00a0(about 2 1\/2 ounces) shredded sharp cheddar cheese3\u00a0 cups\u00a01% low-fat milk, divided1\u00a0 cup\u00a0egg substitute1\u00a0 tablespoon\u00a0Dijon mustard1\u00a0 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted Heat a large … <\/p>\n