Brunch Casserole Recipe
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This recipe for Brunch Casserole, by Peggy Aldrine, is from Beyond the Beans,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Peggy Aldrine Added: Tuesday, November 28, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. sliced onion 2-3 Tbsp. butter 8 hard cooked eggs, sliced 2 c. shredded Swiss cheese 1 can cream of mushroom soup 3/4 c. milk 1 tsp. prepared mustard 1/2 tsp. seasoned salt 1/4 tsp. pepper 1/4 tsp. dill weed 6 slices rye bread, buttered, cut into 4 triangles
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Directions: |
Directions:Heat oven to 350. Cook and stir onion in butter until just tender, lightly brown. Spread onions in 12" X 8" baking dish. Top with egg slices, sprinkle with cheese. Mix remaining ingredients well, pour soup mixture over cheese. Overlap bread slices on top of casserole on both sides, two rows. Bake 30-35 min. then broil 1 min. till bread is lightly toasted. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 min. |
Personal
Notes: |
Personal
Notes: To make ahead, prepare as directed but do not top with bread until ready to bake. Bake 40-45 min. Can use any hearty bread. When serving, I put the toast points on the plate and top with onion egg mixture. Yummy!
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