From the Kitchen of Christi Quesada

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Christi’s Mushroom Casserole
 
Ingredients
 
•    4 – pkgs SLICED MUSHROOMS (you can buy them already washed for you)
•    10 SLICES OF BREAD – GRAINY BREAD IS BEST OR SOURDOUGH - CUBED IN TO BITE SIZE PIECES
•    ½ CUP MAYONNAISE
•    2 EGGS
•    1 – ½ CUPS HALF AND HALF
•    SALT/PEPPER/GARLIC POWDER
•    CAN OF CREAM OF CELERY SOUP
•    SLICED CHEESES (MIXTURE OF AMERICAN, AND SWISS)
 
LIGHTLY SAUTE MUSHROOMS IN A LARGE SKILLET (don’t overcook….they should still look like mushroom slices  - not slimy and black)
SPRAY 9 X 13 CASSEROLE DISH WITH NON-STICK COOKING SPRAY
PUT ALL YOUR BREAD CUBES ON THE BOTTOM OF THE DISH
POUR ALL YOUR MUSHROOMS OVER THE BREAD
MIX TOGETHER – SOUP, EGGS, HALF AND HALF, MAYONNAISE, SALT, PEPPER, GARLIC POWDER.
POUR THE MIXTURE OVER THE MUSHROOMS
TOP WITH SLICES OF AMERICAN AND SWISS CHEESE
COVER WITH FOIL AND PUT IN THE REFRIGERATOR OVERNIGHT
NEXT DAY, TAKE OUT OF THE FRIDGE AT LEAST AN HOUR BEFORE BAKING.
BAKE AT 350 DEGREES FOR 45 MINUTES