Egg-cheese-tomato casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Tomato soup, condensed |
| 6 | tablespoons | Mayonnaise |
| ¼ | cup | Sour cream |
| ½ | cup | Milk |
| 2 | tablespoons | Parsley, chopped |
| ¼ | teaspoon | Salt |
| 6 | eaches | Eggs |
| ¼ | pounds | American cheese |
Directions
Hard boil eggs and slice. Combine all ingredients but eggs and cheese. In a greased shallow casserole place an egg slice, overlap with a slice of cheese, then another egg slice, continuing until bottom of casserole is covered and all egg slices have been used.
Pour tomato sauce over egg and cheese, baking in a moderate preheated oven set at 375 degrees for fifteen minutes.
typed by JJ Judkins 8/95
Submitted By JJ JUDKINS On 08-14-95