Yield: 12 Servings
|2 cans||Mushroom soup; undiluted|
|2 cups||Sharp cheddar cheese|
|½ cup||Finely chopped onion|
|½ cup||Finely chopped bell pepper|
|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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .