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1
Saute mushrooms slightly in 1-2 tablespoons butter.
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2
Set aside.
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3
Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
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4
While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
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5
Spread bread in 9 x 13 pan.
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6
Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
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7
Spread mixture over bread.
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8
Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
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9
Beat eggs and milk together and pour over second layer of bread.
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10
Cover and chill overnight.
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11
The next day spread soup over chilled mixture.
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12
Butter last 4 slices of bread, cube, and sprinkle over soup.
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13
Sprinkle cheese over last layer of bread.
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14
Bake at 325 degrees for 1 hour.
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15
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.
