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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

SUNDAY EGGS & HAM Recipe

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This recipe for SUNDAY EGGS & HAM is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 DOZEN EGGS
1/2 C. MILK
1/4 LB. BUTTER
2 LBS. CUBED HAM
1 (8 OZ.) CAN MUSHROOMS
2 CANS CREAM OF MUSHROOM SOUP
1/2 C. SHERRY (OPTIONAL)
1/2 LB. GRATED CHEDDAR CHEESE
Directions:
Directions:
BEAT EGGS & MILK. MELT BUTTER IN FRYING PAN AND SCRAMBLE EGGS. PLACE EGGS IN 9 X 13 PAN. ON TOP OF THE EGGS, LAYER HAM. NEXT LAYER MUSHROOMS. WARM MUSHROOM SOUP WITH SHERRY AND SPREAD OVER ALL. LAYER CHEESE ON TOP. COVER WITH FOIL AND REFRIGERATE 50 MINUTES BEFORE NEEDED. BAKE 250º FOR 50 MINUTES-UNCOVERED. CAN BE MADE AHEAD AND REFRIGERATED. BUT NOT FROZEN.

 

 

 

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