Mushroom Casserole

• 1/2 to 1 lb. fresh mushrooms (not canned)
• 8 slices white bread
• 1/2 c. chopped onion
• 1/2 c. mayonnaise
• 3/4 tsp. salt
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1/4 tsp. pepper
• 2 eggs
• 1 1/2 c. milk (evaporated milk makes it creamier)
• 1 can mushroom soup

1. Saute coarsely sliced mushrooms in butter.
2. Butter 3 slices bread, cut into 1-inch cubes and put in casserole dish.
3. Combine mushrooms with onion, mayonnaise, salt, celery, green pepper and pepper.
4. Put it on bread squares.
5. Cut 3 more slices of buttered bread the same way.
6. Put them in and over it, pour the eggs, slightly beaten with the milk.
7. Refrigerate for at least 1 hour or overnight.
8. Spoon a can of undiluted mushroom soup over it; put 2 more slices of bread, diced smaller.
9. Bake at 325u0b0 for 50 to 60 minutes.

fresh mushrooms, white bread, onion, mayonnaise, salt, celery, green pepper, pepper, eggs, milk, mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246169 (may not work)