1 lb. fresh mushrooms
1/2 c. chopped celery
1/2 c. chopped green pepper
1 can cream of mushroom soup
8 slices toast buttered with about 4 tbsp. butter
Grated cheese
1/2 c. chopped onion
1/2 c. mayonnaise
2 eggs
1 c. milk

Saute coarsely sliced mushrooms in butter. Cut toast in 1 inch squares and arrange three of the slices in a 1 1/2 quart casserole. Saute onions, celery, peppers in butter. Mix with the mayonnaise and add with mushrooms to the casserole. Take three more slices of the buttered toast and cover the mixture in the casserole.

Beat eggs with milk and pour over squares in the casserole. Refrigerate 1 hour or more. Spoon soup over the top. Make a crumb topping out of the last two pieces of toast. Bake at 325 degrees for 1 hour. Ten minutes before it is done, add grated cheese to the top.