Mushroom Souffle

Name: Mushroom Souffle
Ingredients: 1 lb. mushrooms; 1/2 c. celery; 1/2 c. green peppers; 1 c. onions; salt and pepper to taste; 1 c. mayonnaise; 12 slices bread; 2 eggs; 1 1/2 c. milk; 1 can mushroom soup; Parmesan cheese

11 ingredients

10 steps

Ingredients

1 lb. mushrooms
1/2 c. celery
1/2 c. green peppers
1 c. onions
salt and pepper to taste
1 c. mayonnaise
12 slices bread
2 eggs
1 1/2 c. milk
1 can mushroom soup
Parmesan cheese

Directions

1

Saute mushrooms with celery, green peppers and onions.
2

Salt and pepper to taste.
3

When sauteed, mix with mayonnaise.
4

Place 4 or 5 slices cubed bread (soft) at bottom of casserole.
5

Cover with mushroom mixture.
6

Add 3 to 4 slices of cubed bread.
7

Beat 2 eggs with 1 1/2 cups of milk and pour over casserole.
8

Refrigerate overnight.
9

In morning, add mushroom soup (undiluted) over mixture. Now add 2 or 3 slices bread (cubed) and refrigerate until ready to use.
10

Now sprinkle with Parmesan cheese before baking for 50 to 60 minutes at 350°.