French Onion and Roast Beef Soup/Casserole

So easy, so quick, so wonderful on a cool fall night. In a way it is a casserole, but it is also almost a soup. Anything you want to call it is fine by me!

Ingredients:
3 cups torn bread, packed tightly (any kind—use up that leftover bread you have stashed)
1 can condensed French onion soup
1 soup can of water
1 egg
1 cup sliced mushrooms
1 ½ cup deli sliced roast beef
1 ½ cups shredded gruyere, nicely aged Gouda and/or swiss cheese (hey, do a combination here-it’s your comfort meal!)

Directions: Preheat the oven to 350 degrees F. Spray a 2 ½ quart casserole with cooking spray. Place the torn bread in the bottom of the casserole. In a mixing bowl, combine the soup, water and egg. Pour over the bread. Layer the mushrooms and roast beef over the bread and soup mixture and top with the shredded cheese. Bake for 55 minutes until bubbly and golden brown.