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    Mushroom Casserole


    4 small or 2 large cans mushrooms (stems and pieces)
    6 slices bread, buttered and cut into 1 inch squares
    ½ C celery, diced
    ½ C onion, diced
    ½ C green pepper, diced
    2 eggs
    1 ½ C milk
    1 can cream of mushroom soup

    Place half bread (buttered side down) in a large casserole. Sauté celery, onion and green pepper until tender. Add mushrooms and pour over bread. Cover with remaining bread. Beat the eggs and combine with milk. Pour over above ingredients. Spread mushroom soup over all. Bake uncovered at 325 for 1 hour in a pan of water. Serves 6 to 8.
 

 

 

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