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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Wheat Germ Egg Salad Casserole Recipe

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This recipe for Wheat Germ Egg Salad Casserole is from The Ellinger 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:
 

Marion Ellinger Special Recipes Book #1
Ingredients:  
Ingredients:  
6 hard cooked eggs coarsely chopped
1 ½ cups thinly sliced celery
½ tsp. dry mustard
¼ tsp. salt
¼ tsp. onion powder
⅛ tsp. ground pepper
¾ cup mayonnaise
1 T. chopped parsley

(Topping)
1 T. melted butter
½ cup toasted wheat germ
¼ chopped pecans
Directions:
Directions:
This is an egg salad that is designed to be served hot as a main course at a luncheon, etc.

Combine eggs, celery, seasonings, mayonnaise and parsley. Mix well. Spoon an equal amount into four (8 oz.) ramekins. Bake at 375º for 15 minutes. Mix together topping ingredients and sprinkle over baked egg mixture. Bake for an additional 5-10 minutes.
Number Of Servings:
Number Of Servings:
4

 

 

 

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