1 lb. fresh mushrooms, coarsely chopped
8 slices white bread
5 tbsp. butter
1/2 c. mayonnaise
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped celery
1/4 tsp. pepper
3/4 tsp. salt
1 1/2 c. milk
2 eggs
1 can mushroom soup
grated cheddar cheese

Chop and sauté mushrooms with 2 Tbsp. butter for 1-2 minutes. Butter 3 slices of bread and cut into 1-inch squares. Place in the bottom of a greased 9 x 13-inch casserole dish. Combine mushrooms with onion, celery, green pepper, mayonnaise, salt, and pepper. Spread mixture over bread cubes. Butter and cube 3 more slices of bread, spread over mushrooms. Mix eggs and milk. Pour over casserole. Refrigerate. One hour before baking, spoon mushroom soup over the top. Cube and butter remaining 2 slices of bread. Sprinkle over the top. Refrigerate 1 hour more.

Bake at 350°F for 50-60 minutes or until set. Sprinkle with cheese 10 minutes before it is done.

Serves 8-10.