1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped celery
1 lb. chopped mushrooms
9 slices bread, buttered and cut in 1/2 inch cubes
2 eggs, slightly beaten
1/2 c. milk
1 can mushroom soup

Saute the first 3 ingredients in 1/4 cup fat, for about 5 minutes. Add mushrooms and saute 5 minutes longer.

Place 1/2 of the cubes in a buttered casserole. Spoon on the vegetables.

Mix the eggs and milk together. Blend. Pour over the vegetables. Cover with rest of cubes. Spoon soup on top. Bake at 350 degrees for 40 minutes.