Mushroom Casserole
1/4 cup butter or margarine
1 1/2 lbs fresh mushrooms, sliced
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup mayonnaise
8 slices white bread, cut into 1-inch pieces
2 large eggs, lightly beaten
1 1/2 cups milk
1 can (10 3/4oz) cream of mushroom soup, undiluted
1 cup freshly grated Romano cheese
Melt butter in a large skillet. Add mushrooms and next 3 ingredients;
cook
over medium heat, stirring constantly, until tender; drain well. Stir in
mayonnaise. Place half of bread evenly into a lightly greased 13- x 9- x
2-inch baking dish. Spoon mushroom mixture evenly over bread. Top with
remaining bread. Combine eggs and milk; pour over bread pieces. Cover
and
chill at least 8 hours. Pour soup over casserole; top with cheese. Bake
at
350 degrees F. for one hour or until thoroughly heated and bubbly.
Serves
6.
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