1 1/2 lbs. mushrooms, thinly sliced
6 slices Pepperidge Farm bread, cubed
1/2 c. mayonnaise
1/2 c. celery, diced
1 tbsp. onion, chopped
1 tbsp. green pepper, chopped
1 c. milk
2 eggs, beaten
1 can cream of mushroom soup
1/2 c. Sharp cheese, grated

Saute mushrooms in butter. Add and mix all other ingredients. Put in refrigerator overnight.

Take out 1 hour before baking. Bake at 325 degrees for 20 minutes.