3 tbsp. butter
1 lb. fresh mushrooms
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
6 slices firm white bread, buttered & cubed
2 eggs
1 1/2 c. milk
1/2 c. mayonnaise
1 (10 3/4 oz.) can cream of mushroom soup
1 c. shredded cheddar cheese

Saute mushrooms in butter. Remove mushrooms and add onion, celery and green pepper; cook 5 minutes. Season with salt and pepper. Put half of the bread cubes in bottom of a greased 3-quart casserole. Cover with sauteed vegetables and mushrooms. Top with remaining bread cubes. Beat eggs until foamy. Add milk and mayonnaise. Season with salt and pepper. Pour milk mixture over bread layer. Spread mushroom soup over top. Sprinkle with cheddar cheese. Chill at least one hour or overnight. Before baking, sprinkle with bread crumbs. Bake at 325 degrees for 1 hour.