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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Overnight Mushroom Soufflé Recipe

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This recipe for Overnight Mushroom Soufflé is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound mushrooms, sliced
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup mayonnaise
3/4 tsp salt
1/8 tsp pepper
6 slices bread, buttered, crust removed and cubed
2 eggs
1 1/2 cup milk
1 cup canned cream of mushroom soup
2 more bread slices as above
1 cup grated cheddar cheese
Directions:
Directions:
Preheat oven to 300 degrees.
Sauté mushrooms in some butter. Remove from pan. Add in celery, onion and green pepper. Sauté for a few minutes then add mushrooms back in. Add mayonnaise, salt and pepper.
Put the 6 slices of bread cubed into a 9 x 13 inch baking dish. Cover with mushroom mixture.
Beat eggs and milk. Pour over mushroom mix. Refrigerate overnight.
One hour before baking, spoon mushroom soup over top. Put remaining 2 slices bread, cubed over soup mix. Bake for one hour. Add grated cheese and bake 10 minutes more.

Serve

 

 

 

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