Mushroom Delight

• 3 Tbsp. butter
• 1/2 c. diced celery
• 1/2 c. chopped onion
• 1/2 c. diced green pepper
• 6 slices white bread, buttered and cubed
• 1 lb. mushrooms, washed and patted dry
• 2 eggs
• 1/2 c. real mayonnaise
• 1 1/2 c. milk
• salt and pepper to taste
• 1 can cream of mushroom soup
• 1 c. grated Cheddar cheese
• 3/4 c. buttered bread crumbs

1. Lightly saute mushrooms in butter, remove from heat and reserve.
2. Saute onion, celery and green pepper until tender, about 5 minutes.
3. Place half of buttered bread cubes in a greased 2-quart casserole.
4. Add the cooked vegetables including the mushrooms.
5. Cover with the remaining bread cubes.
6. In separate bowl, beat the eggs, stirring in the mayonnaise and milk to blend well.
7. Season with salt and pepper.
8. Pour over mixture in casserole.
9. Spread soup on top and sprinkle with grated cheese. Top with buttered crumbs.
10. Refrigerate overnight.
11. Bake at 350u0b0 for 45 minutes or until bubbly.
12. Serve with cold ham or chicken slices.
13. Serves 8 to 10.

butter, celery, onion, green pepper, white bread, mushrooms, eggs, mayonnaise, milk, salt, cream of mushroom soup, cheddar cheese, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284490 (may not work)