Mushroom Casserole

1/2 cup butter

1 qt mushrooms

1/2 cup green pepper, chopped

1/2 cup celery, chopped

1/2 cup onions, chopped

1/2 cup mayonnaise

6 slices bread, crusts removed, buttered and cubed

2 eggs

1 cup milk

1 can cream of mushroom soup

1 1/2 cups croutons

1/2 cup grated cheddar cheese

Saute peppers, onion and celery in 1/2 cup butter. Add mushrooms and cook until tender. Remove from heat and mix in mayonnaise. Put 1/2 of bread cubes in the bottom of a buttered 4 qt. casserole and top with mushroom mixture. Distribute the rest of the bread cubes on top. Beat eggs with milk and pour over the top of casserole. Top with mushroom soup and croutons. Let sit for 2 hours, or overnight. Bake at 350° for 1 hour, top with cheddar cheese and bake for another 15 minutes.

© Kelly's Cookbook 2017