Egg Casserole

Egg Casserole created by Parsley

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

Ready In:
1hr 15mins
Serves:
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ingredients

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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RECIPE MADE WITH LOVE BY

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

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  1. Parsley
    Egg Casserole Created by Parsley
  2. Parsley
    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!
  3. mightyro_cooking4u
    From The Taste of Carolina Hospitality Cookbook. Janet Churchill, Florence
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