Recipe by Always in the kitchen Connie
This is a nice side dish, for almost any meal. Similar to a stuffing. Flavors are best when it is refrigerated several hours or even overnight before baking. Mushroom lovers can experiment with different mushrooms. More can be added of desired.
Top Review by caly710
I was looking for something mushroom and cheesy. I followed this recipe and my boyfriend loved it! I used half and half instead of milk and poured part of the milk egg mixture over the bread cubes first, so I didn't have to wait for everything to soak up. Also used a sage blend instead of mustard powder. Great recipe.
- 3 tablespoons butter
- 1⁄2 cup chopped celery
- 1⁄4 cup chopped onion
- 1⁄2 lb sliced mushrooms (may add more if desired)
- 4 cups day old whole wheat bread, cubed
- 8 ounces shredded cheddar cheese (mild)
- 2 eggs
- 2 cups milk
- 2 teaspoons dry mustard
- salt and pepper, to your taste
Directions See How It's Made
- In large skillet, melt butter.
- Stir in celery, onion and mushrooms.
- Saute over low heat, stirring occasionally, until onions become translucent and mushrooms give up their liquid, about 10 minutes.
- In bottom of 2 quart buttered casserole, spread half of bread cubes.
- Top with half of mushroom mixture.
- Sprinkle with half of cheese.
- Repeat with remaining bread, mushrooms and cheese.
- In bowl, beat together eggs, milk, mustard, salt and pepper, Pour over layers in casserole.
- Refrigerate at least 3 hours or overnight before baking.
- Bake at 325 degrees, about 50 minutes, until custard is firm.
- Let stand 5 minutes before serving.