"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mushroom Bake Recipe

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This recipe for Mushroom Bake, by , is from Thyme and Seasons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alvretta DeVillier
Added: Monday, August 24, 2009


1 lb sliced mushrooms
2 T butter
1/2 cup chopped onions
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup mayonnaise
1/4 t salt
Dash black pepper
8 slices whole grain bread
2 large eggs beaten
1 cup of milk
1 can cream of mushroom undiluted soup
1 cup shredded Monterey Jack Swiss Cheese

Sautéed sliced mushroom in butter 5 minutes. Combine onion, green pepper, celery and mayonnaise. Add mushrooms and mix well. Grease 8" oven baking dish. Cut bread into quarters. Lay pieces in baking dish. Spread mushroom mixture over bread and cover with remaining bread pieces. Combine eggs and milk. Pour over bread, cover and refrigerate for 4 hours or overnight. Spread soup over top to edges. Bake 45 mins at 350º. Remove from oven. Sprinkle with cheese and bake an additional 10 minutes.




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