1/4 c. butter
1 1/4 lbs. fresh mushrooms, sliced
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 tsp. each salt & pepper
1/2 c. mayonnaise
6 slices bread, crusts removed
2 tbsp. soft butter
2 eggs, beaten
1 1/2 c. milk
1 c. shredded cheddar cheese

Melt butter in a large skillet over medium heat. Saute mushrooms, onion, celery and green pepper until soft. Sprinkle with salt and pepper. Remove from heat and let cool. Stir in mayonnaise. Spread bread with soft butter. cut bread into 1/2" cubes. Place half the bread crumbs in a lightly buttered 13"x9"x2" casserole. Pour sauteed vegetable mixture over top. Add remaining bread cubes. Beat eggs with milk and pour over casserole. Cover and refrigerate overnight. Bake casserole at 325 degrees for 45 minutes. Remove from oven and sprinkle with cheese. Return to oven and continue baking for 15 minutes longer Cut into squares and serve. Serves 8.