3 slices bread, cubed
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. mayonnaise
1 lb. fresh mushrooms, sliced
Pinch of sage
3/4 tsp. salt
1/2 tsp. pepper
6 slices bread
1/2 c. butter, softened
1/2 c. milk
2 eggs
1 can mushroom soup
2 c. Cheddar cheese, shredded

Place cubed bread in 3-quart baking dish. Combine onion, celery, green pepper and mayonnaise in bowl. Spread over cubed bread layer. Saute mushrooms lightly in skillet. Stir in sage, salt and pepper. Spoon over mixed vegetables. Spread sliced bread with butter; cut into cubes. Sprinkle 1/2 the cubes over casserole. Beat milk and eggs in bowl. Pour over layers. Chill for 1 hour. Spoon soup over top. Sprinkle remaining bread cubes over top. Bake at 325 degrees for 50 minutes. Sprinkle with cheese. Bake for 10 minutes. Yield: 10 servings.