"My sister-in-law in Florida made this mushroom casserole on Easter, " R. D. Van Den Berg writes. "It was delicious and easy to make."
1/4 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 pound mushrooms, sliced
6 slices buttered bread, cut into 1/2-inch cubes
1/2 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
Melt butter in skillet over medium heat. Saute onion, green pepper and celery until tender-crisp. Add mushrooms and saute until tender. Place 1/3 of bread cubes in buttered baking dish. Spoon mushroom mixture over. Sprinkle with another third of bread cubes.
Beat eggs lightly and stir in milk. Pour over bread mixture. Cover with remaining bread cubes and spoon mushroom soup on top. Bake at 350 degrees 30 to 40 minutes. Makes 6 servings.
--R. D. VAN DEN BERG
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