Egg-cheese-tomato casserole

Yield: 4 servings

Measure 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

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

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