Mushroom Casserole

Yield: 8 servings

8 slices white bread
1/2 cup butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 eggs, slightly beaten
1 (10-ounce) can cream of mushroom soup
1/2 cup shredded Cheddar cheese

Spread bread on both sides with 4 tablespoons 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. Saute mushrooms in 2
tablespoons of the butter in a skillet until most of the liquid has
evaporated. Spread mushrooms over bread cubes. Saute onions, celery and
green pepper in remaining 2 tablespoons of butte r 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 vegetabl e 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 350o for 40 to 50 minutes or until brown and bubbly.
Sprinkle with cheese. Bake for 10 minutes longer.

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