Mushroom and egg casserole recipe
Mushroom and Egg Casserole recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- 1 can cream of mushroom soup
- 1-1/2 cups each shredded cheddar and Monterey jack with jalapeÃ±o
- 2 Tablespoons milk
- 2 Tablespoons marsala wine
- 18 eggs
- 1 teaspoon parsley flakes
- 1/2 teaspoon dill weed
- 4 Tablespoons butter
- 1/4 pound sliced mushrooms
- 1/4 cup chopped onion
- 1/8 teaspoons pepper
Stir milk, wine, and soup over medium heat until smooth. Set aside. Beat together eggs, parsley flakes, dill weed, and pepper. Set aside.
Over medium heat, melt butter. Add eggs, mushrooms, and onion; cook till mixture is softly set. Spoon half of egg mixture into a 7 x 11 inch greased dish. Spoon half of soup mixture over the eggs and sprinkle half of the cheese. Repeat layers and sprinkle top with paprika. Bake 30 to 35 minutes at 300 degrees. Let stand for 10 minutes. Cut into squares.
Reference: Mushroom and egg casserole recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 7 times, 1 visits today)