Mushroom Soufflé
Mushroom Soufflé is an moderately easy dinner. Made with 1 lb. mushrooms, 1/2 c. celery, 1/2 c. green peppers, 1 c. onions and salt and pepper to taste, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Saute mushrooms with celery, green peppers and onions.
Salt and pepper to taste.
When sauteed, mix with mayonnaise.
Place 4 or 5 slices cubed bread (soft) at bottom of casserole.
Cover with mushroom mixture.
Add 3 to 4 slices of cubed bread.
Beat 2 eggs with 1 1/2 cups of milk and pour over casserole.
Refrigerate overnight.
In morning, add mushroom soup (undiluted) over mixture. Now add 2 or 3 slices bread (cubed) and refrigerate until ready to use.
Now sprinkle with Parmesan cheese before baking for 50 to 60 minutes at 350°.
🍷 Perfect Pairings
Complete your meal with these
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