| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Side dish, Appetizers, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Mushrooms; fresh |
| 3/4 | c | Onion; chopped |
| 3/4 | c | Celery; chopped |
| 1/2 | c | Mayo |
| 8 | Sl Bread | |
| 1 1/2 | c | Milk |
| 2 | Egg; beaten | |
| 1 | c | Mushroom soup |
| Cheese ; cheddar grated |
INSTRUCTIONS
This came off the board over a year ago, and sorry I don't know who to give the credit to, but it sure IS worth trying. It's a wonderful side dish made especially for mushroom lovers! >>> Saute mushrooms, onions and clery in butter until just tender. Remove from heat and add cooked, crumpled bacon and mayonnaise. In a 9 x 13 glass dish, put 3 slices of buttered bread, cubed. Top with the mushroom mixture and 3 more slices of bread cubes. Pour milk and eggs over all and refrigerate a few hours. Just before baking, add the mushroom soup over the casserole, and top with the last 2 slices of buttered, cubed bread. Bake uncovered at 350~ for 1 hour. Add cheese over the top and bake 15 minutes longer. FROM: CAROLE ROCK (TSTW72B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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