Instructions: Suggestion: use low fat margarine or eliminate all margarine.

Rinse mushrooms and pat dry with paper towels; chop mushrooms. Melt 4
tablespoons butter in large skillet. Add mushrooms, onions, celery and bell
pepper;
saute until just tender. Remove from heat. Stir in mayonnaise; mix well.

Use remaining 2 tablespoons butter to spread on both sides of bread slices; cut bread into cubes. Spread about half of the bread cubes in a lightly
greased 13x9x2-inch baking dish. Spoon mushroom mixture evenly over bread. Cover with remaining bread cubes.

In a medium bowl, combine eggs and milk; mix well. Pour over mixture in baking dish. Cover and refrigerate over night.

Before baking, pour mushroom soup over mixture in baking dish.

Sprinkle cheese on top. Bake in a preheated 350-degree oven 1 hour, or until
hot and bubbly.

Original called for 6 tablespoons of butter. 4 tbls for saute liquid and 2 tbls for buttering the bread. Original also used regular mayo, eggs,
milk, and soup.

substitutions to lower the fat, but it still has more fat in it than most
things I chose to eat. This was a big hit and will go on my list of special
company dishes. I served it as the vegetable, but in retrospect the
vegetable should have been colorful and this was too much the same color as
most of the other food.

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