1 c. chopped green pepper
1 c. chopped celery
1/2 c. green onions
1 lb. fresh mushrooms

Saute in butter. Take off heat and add 6 tablespoons mayonnaise. Grease a 2 1/2 quart casserole. Butter slices of Pepperidge Farm bread and cut in squares. Remove crusts. Alternate bread and vegetables in layers, ending with vegetables. 3 layers.

Beat 2 eggs with 1 1/2 cups milk and pour over above. Refrigerate overnight covered. Bring to room temperature and cover with 1 can cream of mushroom soup mixed with 3 tablespoons of sour cream. Sprinkle with Parmesan cheese. Sprinkle with bacon bits, if desired. Bake 1 hour at 325 degrees.