"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Night Before Scrambled Egg Casserole Recipe

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This recipe for Night Before Scrambled Egg Casserole, by , is from Beth's 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!

Contributor:  
Contributor:  
Donna Norland

Category:
Category:

Ingredients:  
Ingredients:  
3 dozen eggs
1/4 c milk
1 pkg dried beef, diced.
2 cans cream of mushroom soup
3 cans of sliced mushrooms
1/4 lb american cheese
paprika

Directions:
Directions:
Beat each dozen eggs separately.
Add 1/4 c milk and 1 pkg diced dried beef.
Now, scramble the eggs til soft...set aside.

Heat 2 cans cream of mushroom soup, and 3 cans of sliced mushrooms, and add 1/4 lb american cheese & heat until cheese melts. Let cool.

Put eggs in 13 x 9 x 2 pan, cover this with the soup mixture.
Sprinkle with paprica.

Cover with plastic wrap and refrigerate overnight.

Bake covered with foil 40 minutes at 250 AND 10 minutes uncovered.

 

 

 

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