"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Night Before Scrambled Egg Casserole Recipe

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Night Before Scrambled Egg Casserole image


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!

Donna Norland


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

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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