Egg Casserole
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From The Taste of Carolina Hospitality Cookbook. Janet Churchill, Florence
- Ready In:
- 1hr 15mins
- Serves:
- Units:
Nutrition Information
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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
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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@mightyro_cooking4u
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@mightyro_cooking4u
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"From The Taste of Carolina Hospitality Cookbook. Janet Churchill, Florence"
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I loved this. It was a nice change of pace for breakfast/lunch..... and it used up some easter eggs! I stirred in the sliced eggs very carefully so that most of the yolks stayed in the whites. I only had 1/4 cup of sherry wine so I made up the other 1/4 cup with apple juice. We enjoyed this over wheat toast. Thanx for something different to do with hb eggs!
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From The Taste of Carolina Hospitality Cookbook. Janet Churchill, Florence
