Saturday, February 5, 2011

Fresh Mushroom Casserole Recipe

This came from a magazine produced by our local electric company. It sounded so good that I wanted to share.

Fresh Mushroom Casserole
From MTEMC Tennessee Magazine


1/4 c unsalted butter
1 1/2 lb fresh mushrooms, sliced
1 sweet onion, peeled and chopped
1/2 c chopped celery
1/2 c chopped green bell pepper
1/2 c mayonnaise
8 slices white bread, cut into 1-inch pieces
2 eggs, lightly beaten
1 1/2 c milk
1 can cream of mushroom soup


Place the butter in a large skillet over medium heat. Add the mushrooms, onion, celery and bell pepper. Cook, stirring constantly, for 5 to 8 minutes or until tender. Remove from the heat and drain. Stir in the mayonnaise.

Place half of the bread evenly in a lightly greased 13-inch-by-9-inch baking dish. Spoon the mushroom mixture evenly over the bread. Top with the remaining bread. In a small bowl, combine the eggs and milk. Pour over the bread. Cover and chill at least 8 hours or overnight.

Preheat oven to 350 degrees. Pour the soup over the casserole. Top with the cheese, cover and bake 1 hour. Serve warm. Yield: 6 servings.

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