Jack Stack Barbecue Mushroom Casserole

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  • 8 slices white bread
  • 1/2 cup butter
  • 1 pound fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup mayonnaise
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk
  • 2 eggs, slightly beaten
  • 1 (10 ounce) can cream of mushroom soup
  • 1/2 cup shredded Cheddar cheese


  1. Spread bread on both sides with 4 tablespoons of the butter.
  2. Cut 3 slices of the bread into 1-inch cubes, reserving remaining bread.
  3. Arrange bread cubes in buttered baking dish; set aside.
  4. Sauté mushrooms in 2 tablespoons of the butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.
  5. Sauté onions, celery and green pepper in remaining 2 tablespoons of butter in skillet until vegetables are tender.
  6. Stir in mayonnaise, salt and pepper. Spread over prepared layers.
  7. Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. Pour mixture of milk and eggs over prepared layers. Chill for 1 hour or longer.
  8. Spread soup over the top.
  9. Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top.
  10. Bake at 350 degrees F for 40 to 50 minutes or until brown and bubbly.
  11. Sprinkle with cheese.
  12. Bake for 10 minutes longer.

Yield: 8 servings

Source: Jack Stack Barbecue, Kansas City, Missouri and Overland Park, Kansas

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