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Egg Bake Casserole Recipe

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This recipe for Egg Bake Casserole, by , is from The Gensler Family Cookbook, 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!

Betsy Gensler


2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
2 T. butter
1 package sliced mushrooms
⅓ cup sliced green onions
cup chopped red pepper
2 cups chopped cooked turkey
12 eggs
1 cups milk
cup flour
2 T. minced parsley
1 tsp. basil
1 T. Italian seasoning
t. salt, t. pepper
1 can chopped green chilis

Preheat oven to 350 F.
Combine cheeses in a bowl and put 3 cups of the
cheese in a 9 x 13 inch baking dish.
Melt butter in a skillet and cook the mushrooms, onions,
and red pepper until tender, abt. 5 min.
Spread veggies over the cheese mixture. Top with turkey.
Sprinkle remaining 1 cup of cheese.
Beat eggs in a bowl - mix in milk, flour and seasonings.
Pour egg mixture into the dish.
Bake for 50 minutes or until a knife inserted comes out clean.
Let stand for 10 min before cutting.




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