Brunch Egg Casserole - News, Weather, Sports, Toledo, OH

Brunch Egg Casserole

3 dozen Eggs, beaten
1/2 C.  Milk
1/2 C.  Butter or Margarine

2 (10 1/2oz) Cans  Cream of Mushroom Soup
1/2 lb.  Cheddar Cheese, grated
1/2 C.  Dry Sherry

1 lb.  Mushroom, sliced and sauteed

OPTIONAL:
1 lb. Sausage bulk... crumbled and browned
1/2 lb.  Bacon, browned and crumbled
1/2 lb.  Ham, cubed

Mix eggs and milk.  Soft scramble in butter or margarine.

Mix undiluted soup, cheese, and sherry.  Heat in saucepan just till heated through and smooth in texture.

in 2 1/2 - 3 quart casserole buttered casserole layer 1/3 egg mixture and 1/3 sauce, and 1/3 (optional) sausage, bacon or ham, and 1/3 mushrooms.  Repeat twice, ending and topping with the mushrooms.

Cover and refrgerate for one day.  Bake covered at 275 degrees for 50 minutes.

Serves 15.

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