Toledo Mushroom Casserole - cooking recipe

Ingredients

8 slices buttered bread, cut into 1-inch cubes
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1 to 1 1/2 lb. fresh mushrooms, cut and sauteed in butter
1/2 c. mayonnaise
3/4 tsp. salt
dash of pepper
2 eggs, beaten
1 1/2 c. half and half
1 can mushroom soup
1/2 to 3/4 c. shredded Cheddar cheese

Preparation

Put 1/2 the bread cubes in bottom of 7 1/2 x 12-inch oblong pan or casserole (buttered).
Combine onion, celery, green pepper, mayonnaise, salt and pepper; pour over bread.
Distribute mushrooms over top, then remaining bread.
Combine eggs with half and half; pour over all.
Store tightly covered in refrigerator overnight.
Before baking, spread mushroom soup over top.
Bake at 325\u00b0 for 55 to 60 minutes.
Sprinkle with cheese last 10 minutes.