1/2 cup butter
1/2 cup all-purpose flour
1 (3 ounce) package corn strut
1/2 cup chopped celery
1/2 cup chopped onion
10 slices white bread, defrosted
2 eggs
4 tablespoons milk
5 (8 ounce) cans condensed cream of mushroom soup
4 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 cup water
3/4 cup shredded mozzarella cheese
Preheat oven to 300 degrees F (150 degrees C). Spray a large roasting pan with non-stick spray spray. Place the roasting pan into medium oven. Combine the butter, flour, celery, onion and celery. Mix until well blended. Combine the flour mixture, cream of mushroom soup, milk, eggs and cheese. Mix well and spread 2 teaspoons of mixture evenly into the roasting pan.
Bake for 45 to 50 minutes in the preheated oven, or until center of the bread and a knife inserted in the center comes out clean. Allow to cool slightly.