Toledo Mushroom Casserole

• 8 slices buttered bread, cut into 1-inch cubes
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1 to 1 1/2 lb. fresh mushrooms, cut and sauteed in butter
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• dash of pepper
• 2 eggs, beaten
• 1 1/2 c. half and half
• 1 can mushroom soup
• 1/2 to 3/4 c. shredded Cheddar cheese

1. Put 1/2 the bread cubes in bottom of 7 1/2 x 12-inch oblong pan or casserole (buttered).
2. Combine onion, celery, green pepper, mayonnaise, salt and pepper; pour over bread.
3. Distribute mushrooms over top, then remaining bread.
4. Combine eggs with half and half; pour over all.
5. Store tightly covered in refrigerator overnight.
6. Before baking, spread mushroom soup over top.
7. Bake at 325u0b0 for 55 to 60 minutes.
8. Sprinkle with cheese last 10 minutes.

buttered bread, onion, celery, green pepper, fresh mushrooms, mayonnaise, salt, pepper, eggs, mushroom soup, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427970 (may not work)