1/4 lb. butter
1 lb. fresh mushrooms
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. mayonnaise
1 can cream of mushroom soup
1/2 lb. grated sharp cheddar cheese
2 eggs, beaten
1 1/2 c. milk
8 slices buttered bread, cut in quarters
Salt and pepper

Saute mushrooms, onion and celery in butter. Turn off heat. Add mayonnaise, soup, half of the cheese and salt and pepper. Put half of the bread into a large casserole. Add half of the mushroom mixture. Repeat. Beat eggs and combine with milk. Pour over mixture in casserole. Sprinkle rest of cheese on top. Refrigerate overnight. Bring to room temperature. Bake at 350 degrees for 60 to 70 minutes.