Ingredients
8 slices white bread
1/2 cup butter
1 lb fresh mushrooms, sliced
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup mayonnaise
3/4 tsp salt
1/4 tsp pepper
1 ½ cups milk
2 eggs, slightly beaten
10 oz cream of mushroom soup
1/2 cup cheddar cheese, shredded
Preparation
Spread bread on both sides with 4 tbsp of butter. Cut 3 slices of the bread into 1-inch cubes, reserving the remaining bread.
Arrange bread cubes in a buttered baking dish and set aside.
Sauté mushrooms in another 2 tbsp of butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.
Sauté onions, celery and green pepper in remaining 2 tbsp of butter in skillet until vegetables are tender.
Stir in mayonnaise, salt and pepper and spread over the mushrooms.
Cut another 3 slices of bread into 1-inch cubes and spread over vegetable mixture.
Mix the milk and eggs. Pour over the bread layer and chill for 1 hour or longer.
Pour in the soup. Cut the remaining 2 slices of reserved bread into 1-inch cubes to top off the casserole.
Bake at 350°F for 40 to 50 minutes or until brown and bubbly.
Sprinkle with cheese. Bake for 10 minutes longer before serving.
