Combine onion, celery and mayonnaise with mushrooms
in a bowl. Add salt and pepper. Place half the vegetable mixture on the bottom of the dish and layer half the bread on top. Place the other half of the vegetables over the bread.
Top with the rest of the bread slices. In a separate bowl, beat the egss
together and add the milk. Pour over the top and refrigerate for at
least 1 hour.
Heat the oven to 325. Spread one can of cream of mushroom soup over the top.
Bake for 40 mins. Remove from oven to add the can of onions. Return to
oven for 10 more minutes
Originally Submitted
7/3/2010
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