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Wheat Germ Egg Salad Casserole Recipe

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

Contributor:  
Contributor:  
Bruce Ellinger

Category:
Category:
 

Marion Ellinger Special Recipes Book #1


Ingredients:  
Ingredients:  
6 hard cooked eggs coarsely chopped
1 cups thinly sliced celery
tsp. dry mustard
tsp. salt
tsp. onion powder
⅛ tsp. ground pepper
cup mayonnaise
1 T. chopped parsley

(Topping)
1 T. melted butter
cup toasted wheat germ
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 375 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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