Mushroom Casserole
Ingredients
- 8 slices white bread
- 1/2 C. butter
- 1 pound fresh mushrooms, sliced
- 1/2 C. chopped onion
- 1/2 C. chopped celery
- 1/2 C. chopped green bell pepper
- 1/2 C. mayonnaise
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 C. milk
- 2 eggs, slightly beaten
- 1 (10-oz.) can cream of mushroom soup
- ½ C. shredded Cheddar cheese
Directions
Spread bread on both sides with 4 Tbs. of the butter. Cut 3 slices of the bread into 1 -inch cubes, reserving remaining bread. Arrange bread cubes in buttered baking dish; set aside. Sauté mushrooms in 2 Tbs. of the 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 Tbs. of butter in skillet until vegetables are tender. Stir in mayonnaise, salt and pepper. Spread over prepared layers. Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. Pour mixture of milk and eggs over prepared layers. Chill for 1 hour or longer. Spread with soup. Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top. Bake at 350 F for 40 to 50 minutes or until brown and bubbly. Sprinkle with cheese. Bake for 10 minutes longer.
