1 lb. fresh mushrooms
8 slices white bread
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. green pepper
1/2 c. mayonnaise
Salt and pepper to taste
2 eggs or egg substitute
1 1/2 c. milk
1 can cream of mushroom soup
Grated sharp cheese

Brown mushrooms in butter. Butter 3 slices of bread. Trim off crust. Cut slices into quarters. Place in bottom of casserole (9 x 13). Combine celery, onion, green pepper, mayonnaise, salt and pepper and browned mushrooms. Place on top of bread.

Add 3 more slices of trimmed bread and cut as before. Combine eggs, milk and soup and pour over all. Refrigerate 1 hour. Remove from refrigerator and let stand. Add last 2 slices of bread and grated cheese.

Bake 1 hour at 300 degrees. May be frozen before baking. Serves 8 to 10.