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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a great make ahead brunch dish. I always opt for 1 pound of mushrooms rather than 1/2 pound. I love mushrooms! Ingredients:
1/2-1 lb fresh mushrooms, sliced |
2 -3 tablespoons butter |
6 slices bread |
3 -4 tablespoons butter, melted |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
1/2 cup mayonnaise |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 eggs, slightly beaten |
1 1/2 cups milk |
1 cup shredded sharp cheddar cheese (4 ounces) |
Directions:
1. Saute mushrooms in 2 to 3 Tablespoons butter until slightly browned.
2. Place in a buttered 2-quart casserole.
3. Brush 4 of the bread slices with melted butter.
4. Trim the crusts and cut eht bread into 1-inch cubes.
5. Top the mushrooms with half the bread cubes.
6. Combine onion, green pepper, celery, mayonnaise, salt and pepper and spoon over bread.
7. Top with the remaining bread buttered bread cubes.
8. Combine eggs and milk; pour over bread.
9. Refrigerate overnight.
10. Brush the 2 remaining bread slices with butter, cube and sprinkle over casserole.
11. Bake, uncovered at 325 degrees for 45 minutes.
12. Top with cheese and return to oven for 10 to 15 minutes, or until cheese melts.
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