12 bread slices, crusts removed
2 medium cans tuna
1 c. celery, diced
1/2 c. chopped onion
1 small jar mushrooms
4 eggs, beaten
2 c. milk
1 c. mayonnaise
1 can cream of mushroom soup (undiluted)
1 c. grated cheese

Take 6 slices of bread and butter both sides; line bottom flat baking dish. Mix tuna, mushrooms, celery and onions and spread over the bread. Cover with the remaining slices of bread. Combine mayonnaise, milk and eggs and pour over the bread. Refrigerate overnight; sauce will be absorbed. Pour soup over the top and sprinkle with the grated cheese.

Bake 1 hour at 350°F.

Serves 10.