Egg casserole (michelle bass)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Eggs, hard boiled |
| 3 | tablespoons | Butter |
| 4 | tablespoons | Minced onion |
| 3 | tablespoons | Flour |
| 2 | cups | Milk OR or 1 c evaporated milk & 1 c water |
| 2 | teaspoons | Worcestershire sauce |
| 4 | ounces | Can sliced mushrooms, drained |
| 1 | tablespoon | Parsley - minced |
| Salt & pepper to taste | ||
| 8 | slices | Buttered white bread, crusts trimmed |
| 1 | cup | Grated Cheddar cheese |
Directions
Preheat oven to 325 degrees. Butter a 2 qt casserole, preferably a flat style. Saute onion in butter; stir in flour and then blend in milk and Worcestershire sauce. Cook and stir until thickened. Then stir in mushrooms, parsley, salt and pepper. Slice eggs and FOLD IN.
Put 4 slices of the bread in the casserole dish; spread with half of egg mixture and with ½ c grated cheese. Repeat using 4 mores slices of buttered bread and top with egg mixture and then ½ c grated cheese. Bake 30 minutes. Serves 6