Toledo Mushroom Casserole Recipe

Name: Toledo Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put 1/2 the bread cubes in bottom of 7 1/2 x 12-inch oblong pan or casserole (buttered).
2
Combine onion, celery, green pepper, mayonnaise, salt and pepper; pour over bread.
3
Distribute mushrooms over top, then remaining bread.
4
Combine eggs with half and half; pour over all.
5
Store tightly covered in refrigerator overnight.
6
Before baking, spread mushroom soup over top.
7
Bake at 325u00b0 for 55 to 60 minutes.
8
Sprinkle with cheese last 10 minutes.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Toledo Mushroom Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Toledo Mushroom Casserole

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