So even though I have had this recipe since 1979, and do not make it very often. Why you ask I post this on my forum? Simply put, it is a sin to eat this. I acquired the original recipe from my friend Linda Garlington eons ago but have modified it to meet my own tastes and it no longer resembles the original recipe. There is too much butter, bread and cheese to be healthy. So, I classify it under the category of comfort food and only make it when I feel the need to be comforted. If you love mushrooms, cheese, casseroles and simple hot, mostly vegetarian dishes...this is for you.
1/2 cup unsalted butter lightly melted on the stove
1 lb. of a mix of 3 types of mushrooms (this time I used Portabello, Crimini and White) but feel free to use any mixture, oyster works well too.
1 small onion, diced
3/4 cup of tri-colored bell peppers (I like the sweet pepper mix sold at Sams), diced
1 loaf of French bread
dash of ground pepper (I love pepper so I use a little more)
salt to taste
1 lb. cubed Swiss cheese (Dice into small cubes)
1 1/4 cup milk
1 large can Cream of Mushroom Soup
Mix and warm the chopped mushrooms (3 varieties of your choice) in melted butter. Add onions, peppers, salt and pepper. Heat to warm and bubbly.
Butter both sides of of bread, dice and toss into sprayed or oiled casserole dish. Top with mushroom mixture. Add 3 more slices of buttered and diced bread to the top of the mushrooms.
Add cubed Swiss cheese to the top of the bread. Mix eggs and milk and pour over the casserole dish. Add a dash of thyme over the dish. Butter and cube three more bread slices to the top of the cheese. Wrap the dish in plastic wrap and let sit for 24 hours in the refrigerator.
After 24 hours, Bake at 350 for 45 minutes and then add 1 can of Cream of Mushroom Soup and bake for 30 more minutes.
Enjoy this....and even better...bring me a taste.