Total Time
9hrs
Prep 8 hrs
Cook 1 hr

Ingredients Nutrition

Directions

  1. Butter a 2-quart casserole.
  2. Lay half the bread squares in the bottom, fitting closely.
  3. Brush with melted butter.
  4. Combine sautéed mushrooms with celery, onion, green pepper, salt, pepper, and mayonnaise.
  5. Spread mixture over bread squares.
  6. Cover surface with another layer of bread squares, brush with melted butter.
  7. Combine milk and egg and pour over casserole.
  8. Cover and refrigerate several hours or overnight.
  9. One hour before serving, spread soup over surface and sprinkle with Swiss cheese.
  10. Bake at 350°F for 45 minutes to one hour or until puffed and lightly brown.

Reviews

(2)
Most Helpful

I love mushrooms so I was anxious to try this recipe. Unfortunately it wasn't as good as I had hoped. The flavor was okay, but the texture of the wet bread was hard to stomach. I won't make this one again.

Sallyanne August 25, 2002

This was sooo good! I think this will become one of those "must make at Thanksgiving" recipes. I loved the addition of the celery, and the mayo added a nice tangy flavor. Thanks Miller for sharing this recipe...(still not entirely won over on "Haggis"...(LOL!)

yooper May 27, 2002

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