Serves 10 to 12. Recipe is from Pam Fisher.
8 slices bread, crusts trimmed
2 (4-oz.) cans sliced mushrooms, drained
12 ozs. grated cheddar cheese
21/2 cups milk
1 (10.5-oz.) can mushroom soup
1. Place bread in a 9x13-inch casserole. Scatter mushrooms over bread.
2. Mix eggs, cheese and milk. Pour over bread and mushrooms, spreading evenly. Spread undiluted soup over the mixture. Let stand for 1 hour before baking.
3. Bake at preheated 350-degree oven for 1 hour.
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