FRESH MUSHROOM CASSEROLE

From Donzella Leahy, National Vice President NWA

dbleahy@hughes.net

SAUTE: 2/3 cup chopped onions

2/3 cup green pepper

2/3 cup chopped celery

ADD: 1 lb. fresh mushrooms, cut in thick slices and

2/3 cup margarine

Salt and pepper (to taste) and saute longer

IN Large Souffle pan (or casserole dish) that has been greased with butter

spread 4 slices of cubed fresh bread in bottom of dish. Pour vegetable mixture over the bread.

ADD 4 more slices of cubed bread over top of veg. mixture.

BEAT 2 eggs and 1 ½ cups milk.

POUR this over mixture and let stand for 1 hour.

SPREAD 1 can undiluted cream of mushroom soup over top of mixture.

SPRINKLE shreaded sharp cheddar cheese over top. This can be added the last 15 minutes of the baking.

Bake uncovered for 1 hour

Can be made one day ahead