Mushroom and egg casserole recipe

Mushroom and Egg Casserole recipe

This article was published by: Matthew

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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.