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MUSHROOM SOUFFLE

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4 Tbsp. butter
1 medium onion, chopped
2 eggs
1 1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 c. packed dry Italian bread
crumbs or seasoned stuffing
mix
1 lb. fresh mushrooms, sliced

Melt butter and saute onions. In a large bowl beat
eggs. Add crumbs, milk and seasonings. Let stand until crumbs
absorb liquid. Add onions and mushrooms. Pour into casserole.
Bake covered 60 minutes or so until brown and solid. Serves 6.

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