| 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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