| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Bread; buttered |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
|
Stick butter |
| 1 |
lb |
Mushrooms |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Milk |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
INSTRUCTIONS
Saute celery, onions and mushrooms in butter. Cut one half the buttered
bread into cubes and put into a buttered 1-quart casserole. Add mayonnaise
to celery, onions and mushrooms. Stir well. Spread over bread cubes. Take
remaining bread, cut same way and spread over the mushroom mixture. Beat
eggs slightly and add milk and pour over casserole. Refrigerate. (Best done
the day before serving, but can be done several hours ahead.) One hour
before serving, spoon soup over casserole and bake at 300 for 1 hour.
MRS BINGLEY JACKSON(GEORGIA ETTA
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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