Yield: 12 Servings
Measure | Ingredient |
---|---|
3 \N | Dozen eggs |
2 cans | Mushroom soup; undiluted |
2 cups | Mushrooms |
2 cups | Sharp cheddar cheese |
¼ cup | Sherry |
½ cup | Finely chopped onion |
½ cup | Finely chopped bell pepper |
\N \N | Salt & pepper to taste |
Using 2 large skillets, scramble eggs until set. Transfer to a 3-quart casserole. Add other ingredients & mix well. Bake at 350 for 30 minutes.
May be done the day before, covered & refrigerated. Bring to room temperature before baking.
LYNN JANUARY
MEMPHIS, TN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .