Egg casserole (michelle bass)

Yield: 6 Servings

Measure 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
\N \N Salt & pepper to taste
8 slices Buttered white bread, crusts trimmed
1 cup Grated Cheddar cheese

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

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