Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter; (1/2 stick) |
| 3 smalls | Red potatoes; thinly sliced |
| ½ pounds | Fresh mushrooms; wiped clean, sliced |
| 1 small | Yellow onion; sliced |
| 6 larges | Eggs; at room temp./separ |
| ½ cup | Half-and-half |
| 1 pinch | Cayenne pepper |
| Salt to taste | |
| 1 | Green pepper; seeded, chopped |
| ½ cup | Chopped green onions |
| 1 cup | Shredded sharp Cheddar cheese |
| 3 tablespoons | Chopped fresh parsley |
This recipe for an egg casserole was contributed by Irene Ulanov, of Northbrook, Illinois. 1. Melt butter in large skillet over medium heat. Add potatoes, mushrooms and yellow onion. Saute until potatoes are crisp-tender, about 10 minutes. Remove from heat; set aside. 2. Heat oven to 350 degrees. Mix egg yolks, half-and-half, cayenne and salt in small bowl. Beat egg whites until stiff but not dry. 3. Spread potato mixture evenly over bottom of a buttered 13 by 9-inch baking dish. Pour egg yolk mixture over potatoes. Spread green pepper, green onions and ¾ cup of the cheese over egg yolk mixture. Spoon beaten egg whites evenly over all.
Sprinkle with remaining cheese. 4. Bake until puffed and top is golden, about 20 minutes. Serve immediately garnished with parsley. Yield: Four to six servings Preparation time: 30 minutes Cooking time: 40 minutes Copyright Chicago Tribune 1989 MC formatting by bobbi744@...
Recipe by: Chicago Tribune, '89 Posted to MC-Recipe Digest V1 #810 by Roberta Banghart <bobbi744@...> on Sep 26, 1997