Mushroom and egg casserole recipe

Mushroom and Egg Casserole recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Mushroom and Egg Casserole recipe is a delightful combination of earthy mushrooms and fluffy eggs, baked to perfection. It is a hearty and nutritious dish that can be enjoyed for breakfast, brunch, or even dinner. With simple ingredients and easy preparation, this casserole is a great option for a quick and satisfying meal. The flavors of the mushrooms and eggs meld together beautifully, creating a savory and comforting dish that is sure to please.

Keywords: Mushroom, Egg, Casserole, Breakfast, Easy.

Mushroom and egg casserole recipe details

Mushroom and egg casserole recipe, recipe Rating: 4.6
Number of votes:112

Ingredients:

1 can cream of mushroom soup

1-1/2 cups each shredded cheddar and Monterey jack with jalapeño

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

paprika

Instructions:

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.