Recipe: Mushroom Casserole

Recipes using Lawry's Garlic Salt

• 1 1/4 lb mushrooms (can use more)
• 8 slices white bread
• 3/4 cup chopped onion
• 3/4 cup chopped pepper
• 1 cup chopped celery
• 1/2 cup plus 2 tbsps mayonnaise
• 3/4 tsp garlic salt
• 1/2 tsp pepper
• 2 eggs, slightly beaten
• 1/2 cup milk
• 1 can cream of mushroom soup
• 1 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees.
2. Slice mushrooms and saute in 1 1/2 tbsps butter until most of the liquid is absorbed.
3. Butter bread slices.
4. Cut 3 of the bread slices in 1 inch cubes and place in bottom of shallow casserole.
5. Combine mushrooms, onion, celery, pepper, mayonnaise, garlic salt, and pepper; mix.
6. Turn half of the mushroom mixture into casserole.
7. Cut 3 more bread slices into squares and place over mushrooms.
8. Top with remaining mushroom mixture.
9. Combine eggs and milk and pour into casserole dish.
10. Refrigerate at least one hour or longer, covered (over night is alright).
11. Pour soup over casserole, then dice remaining two bread slices and place on top of the soup.
12. Bake for 40 to 50 minutes, uncovered.
13. Remove from oven; sprinkle cheese over top of casserole and bake 10 minutes longer.