Mushroom Casserole
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 pound mushrooms, sliced
1 can cream of mushroom soup
1/4 cup grated cheddar
2 tablespoons butter
1/2 cup green onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
Salt and pepper
6 slices lightly buttered bread or 1 pkg. croutons
3 eggs
2 cups milk

Preparation

1 Saute vegetables in butter. In buttered casserole dish, spread 1/2 bread or croutons.   2 Combine vegetables, salt and pepper; spread over croutons. 3 Beat eggs and milk together and pour over casserole. Let stand 1 hour or overnight. Before baking, spoon soup over casserole. 4 Bake, covered, at 325 degrees 60 minutes. Ten minutes before done, uncover and top with cheese

About


A quick, easy vegetarian casserole.