Mushroom Delight

Directions

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