Mushroom Mozzarella Bruschetta

1 loaf Italian bread, 16 inches long, cut in half lengthwise

1 can condensed cream of mushroom soup

1/4 t. garlic powder

1/4 t. dried Italian seasoning crushed

1 cup shredded mozzarella cheese, 4 oz

1 T. grated Parmesan cheese

1 small red pepper, chopped, about 1/2 cup

2 green onions, chopped, about 1/4 cup

Bake bread on baking sheet at 400 for 5 minutes or until lightly toasted. Mix soup, garlic powder and Italian seasoning. Stir in mozzarella cheese, Parmesan cheese, pepper and onions. Spread soup mixture on bread. Bake 5 minutes or until cheese is melted. Cut each bread half into 4 pieces. Makes 8 servings