Yield: 6 To 8 servi
| Measure | Ingredient |
|---|---|
| 1 pounds | Pasta; cooked, drained and cooled |
| 6 \N | Eggs; (at least), beaten |
| 2 cups | Dry white wine |
| 1 cup | Onions; chopped |
| 1 teaspoon | Louisiana hot sauce |
| \N \N | Salt; to taste |
| 2 tablespoons | Lea & Perrins Worcestershire sauce |
| 1 cup | Smoked sausage; sliced |
| 1 cup | Mushrooms; sliced |
| 4 cups | Or more grated cheese; swiss, cheddar and Romano, mixed |
Grease casserole with olive oil. Beat eggs, adding wine, then all seasonings to liquid. Mix all ingredients well. Put in casserole and top with yellow cheese. Bake at 325 degrees for about 1 hour.
"Feeds 6 Cajuns or 14 regular peoples with some left over for the next day.
This tastes some good cold sliced with a bunch of mayonnaise and Louisiana hot sauce on top as a salad." ÄÄJustin Wilson Recipe by "The Justin Wilson Gourmet and Gourmand Cookbook," c. 1984 Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@...> on Feb 22, 1998