8 slices white bread ½ cup butter 1 pound fresh mushrooms, sliced ½ cup chopped onion ½ cup chopped celery ½ cup chopped green bell pepper ½ cup mayonnaise ¾ teaspoon salt ¼ teaspoon pepper 1 ½ cups milk 2 eggs, slightly beaten 1 (10-ounce) can cream of mushroom soup ½ cup shredded Cheddar cheese
* Spread bread on both sides with 4 tablespoons of the butter. * Cut 3 slices of the bread into 1 -inch cubes, reserving remaining bread. * Arrange bread cubes in buttered baking dish; set aside. * Sauté mushrooms in 2 tablespoons of the butter in a skillet until most of the liquid has evaporated. * Spread mushrooms over bread cubes. * Sauté onions, celery and green pepper in remaining 2 tablespoons of butter in skillet until vegetables are tender. Stir in mayonnaise, salt and pepper. * Spread over prepared layers. * Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. * Pour mixture of milk and eggs over prepared layers. * Chill for 1 hour or longer. Spread with soup. * Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top. * Bake at 350o for 40 to 50 minutes or until brown and bubbly. * Sprinkle with cheese. Bake for 10 minutes longer.
