"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Casserole Recipe

  Tried it? Rate this Recipe:


This recipe for Egg Casserole, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Waidelich
Added: Wednesday, August 27, 2008


9 slices cubed bread
1 pound grated sharp cheddar cheese
6 beaten eggs
2 1/2 cups half and half
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
tobasco sauce
1/8 teaspoon pepper
1/2 cup finely chopped onions
1/4 teaspoon paprika
1 tablespoon sugar
1/2 teaspoon salt

Alternate bread cubes and cheese in layers in 9 x 13 baking dish. Beat eggs, add dry ingredients and cream. Pour over bread and cheese. Refrigerate covered 24 hours. Take out 2 hours before cooking. Bake 1 1/2 hours at 300, uncovered. (Recipe is fine if casserole is only refrigerated a few hours, also can be baked right from the refrigerator.)




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!