Mushroom and egg casserole
Mushroom and egg casserole
Ingredients/Components
- eggs - 12 item
- milk - 2 Tbsp
- butter - 3 Tbsp
- paprika - 1 item
- chopped onions - 1/4 c
- shredded Cheddar cheese - 1 c
- can cream of mushroom soup - 1 item
- sliced mushrooms - 1/4 lb
- dried parsley - 1 tsp
- dill weed - 1/2 tsp
- shredded Monterey Jack cheese - 1 c
How to make mushroom and egg casserole:
In a small saucepan over medium heat, combine soup and milk until hot and smooth. Set aside. Mix cheeses together and set aside. Beat together eggs, milk and spices; set aside. In a large frying pan melt butter. Saute mushrooms and onions. Add beaten eggs and cook until eggs are softly set. Remove from heat and spoon half of egg mixture into a greased 2 x 9 x 13-inch baking pan. Spoon half of soup mixture over eggs and then half of cheese mixture. Repeat layers. Sprinkle top with paprika. Bake, uncovered, in a 300° oven for 30 to 35 minutes. If refrigerated, bake 1 hour.Recipe categories: Breakfast, Cheese, Omelets and frittatas.
Rating:
Related ingredients:
sugar, cinnamon, eggs, milk, salt, brown sugar
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