1 lb. fresh mushrooms
3 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
6 slices buttered bread or 1/2 bag cubed bread crumbs
2 eggs
1 1/2 c. milk
1/2 c. mayonnaise
Shredded cheddar cheese
Salt and pepper
1 can cream of mushroom soup

Saute sliced mushrooms in butter. Remove mushrooms and saute onions, celery, and green pepper for 5 minutes. Season with salt and pepper. Cut 3 slices of bread into cubes (or 1/2 of bread crumbs) into a 2 quart casserole dish. Cover with vegetable and mushrooms. Put remaining bread on top.

Beat eggs, milk and mayonnaise and season. Pour over all in casserole dish. Cover and refrigerate for 1 hour or overnight. Before baking spoon on top can of soup and cheese. Bake covered 1 hour at 325 degrees.