Free Recipe Mushroom Souffle 2
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Mushroom Souffle 2 Recipe
6 sl Bread; buttered
1/2 c Chopped onion
1/2 c Chopped celery
1/2 c Mayonnaise
1/2 Stick butter
1 lb Mushrooms
2 Eggs
1-1/2 c Milk
1 cn (10.75-oz) cream of mushroom
-soup
Mushroom Souffle 2 Preparation
Saute celery, onions and mushrooms in butter. Cut one half the buttered bread into cubes and put into a buttered 1-quart casserole. Add mayonnaise to celery, onions and mushrooms. Stir well. Spread over bread cubes. Take remaining bread, cut same way and spread over the mushroom mixture. Beat eggs slightly and add milk and pour over casserole. Refrigerate. (Best done the day before serving, but can be done several hours ahead.) One hour before serving, spoon soup over casserole and bake at 300 for 1 hour. MRS BINGLEY JACKSON(GEORGIA ETTA HOLLY GROVE, AR From the book <High Cotton Cookin”>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9,
Cooking Temperature:
Recipe Serves: 6
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