Product Recipes
- 1 1/4 lb mushrooms (can use more)
- 8 slices white bread
- 3/4 cup chopped onion
- 3/4 cup chopped pepper
- 1 cup chopped celery
- 1/2 cup plus 2 tbsps mayonnaise
- 3/4 tsp garlic salt
- 1/2 tsp pepper
- 2 eggs, slightly beaten
- 1/2 cup milk
- 1 can cream of mushroom soup
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees.
- Slice mushrooms and saute in 1 1/2 tbsps butter until most of the liquid is absorbed.
- Butter bread slices.
- Cut 3 of the bread slices in 1 inch cubes and place in bottom of shallow casserole.
- Combine mushrooms, onion, celery, pepper, mayonnaise, garlic salt, and pepper; mix.
- Turn half of the mushroom mixture into casserole.
- Cut 3 more bread slices into squares and place over mushrooms.
- Top with remaining mushroom mixture.
- Combine eggs and milk and pour into casserole dish.
- Refrigerate at least one hour or longer, covered (over night is alright).
- Pour soup over casserole, then dice remaining two bread slices and place on top of the soup.
- Bake for 40 to 50 minutes, uncovered.
- Remove from oven; sprinkle cheese over top of casserole and bake 10 minutes longer.
