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+--- Thread: Jack Stack Barbecue Mushroom Casserole (/showthread.php?tid=190939)
Jack Stack Barbecue Mushroom Casserole - tubeN2 - 03-15-2005
Yield: 8 servings
8 slices white bread
1/2 cup butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 eggs, slightly beaten
1 (10 ounce) can cream of mushroom soup
1/2 cup shredded Cheddar cheese
Spread bread on both sides with 4 tablespoons of the butter. Cut 3 slices of the bread into 1-inch cubes, reserving remaining bread. Arrange bread cubes in buttered baking dish; set aside.
Sauté mushrooms in 2 tablespoons of the butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.
Sauté onions, celery and green pepper in remaining 2 tablespoons of butter in skillet until vegetables are tender. Stir in mayonnaise, salt and pepper. Spread over prepared layers.
Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. Pour mixture of milk and eggs over prepared layers. Chill for 1 hour or longer.
Spread with soup. Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top. Bake at 350 degrees F for 40 to 50 minutes or until brown and bubbly.
Sprinkle with cheese. Bake for 10 minutes longer.