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Prep Time: 480 Minutes Cook Time: 60 Minutes |
Ready In: 540 Minutes Servings: 8 |
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Ingredients:
1 lb mushroom, sliced and sauteed in unsalted butter |
1/2 cup finely chopped onion |
1/2 cup finely chopped green pepper |
1/2 cup finely chopped celery |
1/2 teaspoon salt substitute |
1/4 teaspoon pepper |
1/4 cup mayonnaise |
8 slices bread, cut into sixths |
2 eggs, beaten |
1 1/2 cups milk |
1 (10 ounce) can cream of mushroom soup, undiluted |
1 cup shredded swiss cheese |
additional unsalted butter, melted |
Directions:
1. Butter a 2-quart casserole.
2. Lay half the bread squares in the bottom, fitting closely.
3. Brush with melted butter.
4. Combine sautéed mushrooms with celery, onion, green pepper, salt, pepper, and mayonnaise.
5. Spread mixture over bread squares.
6. Cover surface with another layer of bread squares, brush with melted butter.
7. Combine milk and egg and pour over casserole.
8. Cover and refrigerate several hours or overnight.
9. One hour before serving, spread soup over surface and sprinkle with Swiss cheese.
10. Bake at 350°F for 45 minutes to one hour or until puffed and lightly brown.
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