Overnight Mushroom Souffle

A friend got this recipe from a kosher cookbook and I then tried to cut the tons of fat a little. I made the souffle for a brunch today and it was a hit.

• Ready In: 1 hr 30 mins
• Serves: 12-16

Ingredients

• 1  lb mushroom, sliced
• 7 -9  tablespoons light butter or 7 -9  tablespoons butter
• 14  slices  challah (egg bread)
• 1⁄2 cup celery, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup light mayonnaise
•  salt and pepper
• 3  eggs
• 1 1⁄2 cups skim milk
• 1 (10 3/4ounce) can  low-fat cream of mushroom soup
• 1⁄2 cup parmesan cheese, grated

Directions

1. Saute mushrooms slightly in 1-2 tablespoons butter.
2. Set aside.
3. Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
4. While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
5. Spread bread in 9 x 13 pan.
6. Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
7. Spread mixture over bread.
8. Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
9. Beat eggs and milk together and pour over second layer of bread.
10. Cover and chill overnight.
11. The next day spread soup over chilled mixture.
12. Butter last 4 slices of bread, cube, and sprinkle over soup.
13. Sprinkle cheese over last layer of bread.
14. Bake at 325 degrees for 1 hour.
15. You may want to cover for part of baking time depending on how brown you like your cheese- I covered the dish at about the halfway point.