Egg Casserole

Name: Egg Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 16 eggs, hard boiled, sliced; 2 (10 1/2 ounce) cans cream of mushroom soup; 1 cup cheese, sharp, grated; 1 lb mushroom; 1 scallion, bunch, diced; 1/2 cup sherry wine

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Recipe by mightyro_cooking4u

From The Taste of Carolina Hospitality Cookbook. Janet Churchill, Florence

READY IN: 1hr 15mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

16

eggs, hard boiled, sliced
2

(10 1/2 ounce) cans cream of mushroom soup
1

cup cheese, sharp, grated
1

lb mushroom
1

scallion, bunch, diced
¹⁄₂

cup sherry wine

DIRECTIONS

Saute mushrooms in butter and drain. Heat and stir until smooth:soup, cheese, mushrooms, scallions, sherry. Add sliced eggs. Bake for 45 minutes-1 hour. This can be put together the day before. Stays micely on a warming tray for a long time. Can be served by itself or put on toast. (Serve with slotted spoon.) This has been served as Christmas Brunch in my family for many years.

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