"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Breakfast Egg Casserole Recipe

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This recipe for Breakfast Egg Casserole, by , is from The Benington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Hood
Added: Saturday, March 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 dozen eggs
1/4 c milk
1/2 c butter or margarine
2 (10 3/4oz) cans golden mushroom soup
1 (8 oz) can mushrooms, drained
2 c cheddar cheese
paprika

Directions:
Directions:
Combine eggs and milk. Beat well. Scramble in butter until very soft. Reserve. Combine soup and mushrooms. Heat and stir until smooth. Great two quart casserole. Put half of eggs into casserole, follow with half of sauce. Repeat. Top with cheese. Sprinkle paprika on top. Chill overnight. Bake a 250 degrees for one hour.

Personal Notes:
Personal Notes:
Needs to chill overnight.

 

 

 

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