"Food is an important part of a balanced diet."--Fran Lebowitz

McCaffrey House Mediterranean Egg Casserole with Salsa Recipe

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This recipe for McCaffrey House Mediterranean Egg Casserole with Salsa, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Dixon
Added: Wednesday, August 18, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 8 1/2-oz can marinated artichoke hearts, drained and chopped
1/2 lb fresh sliced mushrooms or 8 oz can, drained
2 c shredded Monterey jack cheese
2 c shredded Cheddar cheese
2/3 c Parmesan cheese
12 eggs
2 c sour cream
1 7-oz can Herdez Salsa Casera

Directions:
Directions:
Mix together artichokes, mushrooms, and cheeses and place in a greased 9 x 13 dish. In a blender crack 12 eggs, add sour cream and salsa. Blend until smooth. Pour over cheese mixture and bake at 350 for 45 - 60 minutes, until casserole is set. Garnish with fresh sliced tomato and Italian parsley.

 

 

 

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