1-1/2 cups fresh mushrooms, sliced
7 to 8 day-old white bread slices
1-1/2 cups evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup onion, thinly sliced
2 tablespoons butter
1-1/2 cups cheddar cheese, shredded
1/2 cup water
3 tablespoons flour
Sauté mushrooms and onions in butter in medium saucepan. Trim crusts from bread; cut into quarters. Layer ingredients in a 10-by-6-by-2-inch baking dish as follows: half the bread squares, half the sautéed vegetables, one cup cheese, remaining bread, remaining vegetables and remaining half-cup cheese.
Place evaporated milk, water, eggs, flour, salt and pepper in blender. Blend until smooth. Pour over ingredients in dish. Cover and chill several hours or overnight. Bake, uncovered, at 325 degrees for 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes.