Mushroom Souffle - cooking recipe

Ingredients

1 lb. mushrooms
1/2 c. celery
1/2 c. green peppers
1 c. onions
salt and pepper to taste
1 c. mayonnaise
12 slices bread
2 eggs
1 1/2 c. milk
1 can mushroom soup
Parmesan cheese

Preparation

Saute mushrooms with celery, green peppers and onions.
Salt and pepper to taste.
When sauteed, mix with mayonnaise.
Place 4 or 5 slices cubed bread (soft) at bottom of casserole.
Cover with mushroom mixture.
Add 3 to 4 slices of cubed bread.
Beat 2 eggs with 1 1/2 cups of milk and pour over casserole.
Refrigerate overnight.
In morning, add mushroom soup (undiluted) over mixture. Now add 2 or 3 slices bread (cubed) and refrigerate until ready to use.
Now sprinkle with Parmesan cheese before baking for 50 to 60 minutes at 350\u00b0.