Jack Stack Barbecue Mushroom Casserole

Source: Jack Stack Barbecue, Kansas City, Missouri and Overland Park, Kansas

Yield: 8 servings

8 slices white bread
1/2 cup butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 eggs, slightly beaten
1 (10 ounce) can cream of mushroom soup
1/2 cup shredded Cheddar cheese

Spread bread on both sides with 4 tablespoons of the butter. Cut 3 slices of the bread into 1-inch cubes, reserving remaining bread. Arrange bread cubes in buttered baking dish; set aside.

Saut mushrooms in 2 tablespoons of the butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.

Saut onions, celery and green pepper in remaining 2 tablespoons of butter in skillet until vegetables are tender. Stir in mayonnaise, salt and pepper. Spread over prepared layers.

Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. Pour mixture of milk and eggs over prepared layers. Chill for 1 hour or longer.

Spread with soup. Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top. Bake at 350 degrees F for 40 to 50 minutes or until brown and bubbly.

Sprinkle with cheese. Bake for 10 minutes longer.