Overnight Mushroom Souffle

Recipe by aviva
READY IN: 1hr 30mins
SERVES: 12-16




  • Saute mushrooms slightly in 1-2 tablespoons butter.
  • Set aside.
  • Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
  • While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
  • Spread bread in 9 x 13 pan.
  • Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
  • Spread mixture over bread.
  • Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
  • Beat eggs and milk together and pour over second layer of bread.
  • Cover and chill overnight.
  • The next day spread soup over chilled mixture.
  • Butter last 4 slices of bread, cube, and sprinkle over soup.
  • Sprinkle cheese over last layer of bread.
  • Bake at 325 degrees for 1 hour.
  • 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.