Ingredients for Mushrooms Rule
- Mushroom
- 1/2 medium onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 stalk celery, finely chopped
- Salt Substitute
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 8 cups cubed bread (day-old bread works best)
- Eggs
- 2 cups milk
- Cream Of Mushroom Soup
- 1 cup shredded Swiss cheese
- Unsalted Butter
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How to Make Mushrooms Rule
- Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish with butter.
- In the prepared casserole dish, layer half of the cubed bread, pressing gently to fit.
- Brush the bread layer with melted butter.
- In a large skillet, sauté the sliced mushrooms until tender. Add the celery, onion, and green pepper; cook until softened. Stir in the salt, pepper, and mayonnaise.
- Spread the mushroom mixture evenly over the bread layer in the casserole dish.
- Top with the remaining bread cubes and brush with melted butter.
- In a bowl, whisk together the milk and eggs.
- Pour the milk-egg mixture evenly over the bread and mushroom layers.
- Cover the casserole dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- One hour before serving, remove the casserole from the refrigerator. Spread the cream of mushroom soup over the top and sprinkle generously with shredded Swiss cheese.
- Bake for 45-60 minutes, or until the casserole is puffed, golden brown, and heated through. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
14g
Fat
22g
Carbs
7g
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