Mushroom Casserole

Name: Mushroom Casserole
Ingredients: 1 12 lbs fresh mushrooms; 6 tablespoons butter, divided; 1 12 cups chopped onions; 12 cup chopped celery; 12 cup chopped green bell pepper; 12 cup mayonnaise; 6 -8 slices white bread (I use 8); 2 eggs, beaten; 1 12 cups milk; 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted; 1 cup grated romano cheese

11 ingredients

15 steps

Ingredients

1 12 lbs fresh mushrooms
6 tablespoons butter, divided
1 12 cups chopped onions
12 cup chopped celery
12 cup chopped green bell pepper
12 cup mayonnaise
6 -8 slices white bread (I use 8)
2 eggs, beaten
1 12 cups milk
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup grated romano cheese

Directions

1

Rinse mushrooms and pat dry with paper towels; chop mushrooms(I usually make mine about the size of diced ham chunks).
2

Melt four tablespoons butter in large skillet.
3

Add mushrooms,onions,celery and bell pepper,saute until just tender.
4

Remove from heat.
5

Stir in Mayonnaise;mix well.
6

Use remaining two tablespoons butter to spread on both sides of bread slices;cut bread into cubes(I usually stack the bread and cut it all once to save time).
7

Spread about half of the bread cubes in a lightly greased 13x9 baking dish.
8

Spoon mushroom mixture evenly over bread.
9

Cover with remaining bread cubes.
10

In a medium bowl, combine eggs and milk;mix well.
11

Pour over mixture in baking dish.
12

Cover and refrigerate overnight.
13

Before baking,pour mushroom soup over mixture in baking dish.
14

Sprinkle cheese on top.
15

Bake in a preheated 350 degree oven for one hour, or until hot and bubbly.