Nana Recipe Wednesday–Mushroom Business

by Sarah on July 31, 2013

Dear Readers,

I told you from the beginning of this Nana thing that I would cook every recipe in the recipe box.  Good, bad and ugly.  I’m afraid that this recipe combines all three.  Let me be honest.  Nana was a really good cook!  She had very good taste.  Why on earth she would painstakingly copy down this recipe from someone-somewhere is beyond me.


Maybe it was just to torture her kids?


It didn’t taste TERRIBLE.  But it certainly didn’t taste that good either.


In fact, I’m not sure that I can condone you making this recipe at all.  But hey, who am I to judge?  If you love cream of mushroom soup, this one may be for you.


This is basically a bread pudding-type of thing.  I have a sneaking suspicion that this recipe could actually be made to taste good.  Like, by leaving out the cream of mushroom soup.  Savory bread puddings are good!  Thomas Keller even has one in his French Laundry cookbook.


See, you use cubed bread and make a custard, just like a bread pudding. There’s sauteed mushrooms, onions and other veggies in there too.  So far, so good.


But then comes the dreaded soup can.  You know from past recipes that I’m not necessarily AGAINST the soup.  On this one, the flavor is just particularly prominent.


Eat at your own risk.

Nana's Mushroom Business


  • 1 pound mushrooms, sliced
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup mayonnaise
  • butter, as needed
  • salt, pepper
  • 8 slices good quality white bread
  • 2 eggs
  • 1 1/2 cup milk
  • 1 can cream of mushroom soup
  • Grated "yellow" cheese


  • Saute mushrooms, onions and celery in butter, 3-4 Tbsp.
  • Butter 3 slices of the bread, then cut into 1-inch squares and put in casserole dish.
  • Combine sauteed vegetables with mayonnaise, salt and pepper to taste. Spread mixture on top of bread squares.
  • Butter 3 more slices of bread and cut into 1-inch squares and put on top of mushrooms.
  • Beat eggs slightly with milk and pour over casserole.
  • Refrigerate at least one hour or overnight.
  • One hour before serving, remove from refrigerator and spoon the can of mushroom soup over the top.
  • Butter 2 slices of bread and cut into smaller cubes-1/4 inch. Sprinkle on top of soup layer.
  • Bake at 300 for 60-70 minutes or at 325 for 50-60 minutes.
  • Ten minutes before casserole is finished, top with grated yellow cheese and return to oven until melted.
  • 6-8 servings.
  • Nana says "Use in lieu of potatoes"

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