Cheesy Mushroom Bread Pudding Casserole
Recipe of Campbell's soup;tweaked and adopted by me and my family.
Recipe great by omitting the fresh mushroom and using diced fresh vegetables such as,blanched broccoli,asparagus, cauliflower ar just add with the mushrooms..many possibilities here by adding leftover cooked meat too...
12 sliceyour favorite bread, cut into cubes
3 csliced mushrooms, fresh
1/4 cdiced onion
10 3/4 ozcan cream of mushroom soup( reg. or fat-free)
2 1/2 cmilk
1 tspdried thyme leaves,crushed between fingers
1/8 tspof each dry mustard and black pepper
1 cshredded swiss cheese (4 oz. pkg.)
How to Make Cheesy Mushroom Bread Pudding Casserole
- Heat oven to 375^. Spray a 3-qt. shallow dish with buttery cooking spray.
Combine and place prepared bread cubes,onions and mushrooms into the dish.
- Beat together the soup,eggs, milk, thyme,dry mustard and pepper in a medium bowl with a whisk. Pour mixture over bread mixture , pressing the mixture down to coat evenly. Let stand for 30 minutes to soak up liquid.
Bake for 35 minutes. Sprinkle cheese over casserole evenly and bake for 10 minutes more or until cheese has melted. Serve with gravy over top of each serving, if desired.