"The belly rules the mind."--Spanish Proverb

Egg Casserole Recipe

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

Contributor:  
Contributor:  
Ellen Pokorny
Added: Thursday, May 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 dozen eggs
1/4 cup milk
1 tsp salt
1 can cream of mushroom soup
8-12oz can of button mushrooms-drained
1lb pork sausage (browned and drained)
1/2 cup to 1 cup grated cheddar cheese

Directions:
Directions:
Add milk and salt to eggs
Scramble until soft but don't overcook
Combine soup, mushrooms
Layer eggs, soup/mushroom mixture, sausage and cheese. Repeat layers
Cover and cook at 250 for 30 minutes after which time uncover and continue cooking for 10 minutes longer.
May be made ahead and refrigerated, at which time increase cooking time to 1 hour.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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