Yield: 12 servings
|1 can||Cream Of Mushroom Soup, (10 3/4 Oz)|
|1 can||(4 Oz) Mushroom, drained and chopped|
|1 pounds||Cheddar Cheese, shredded|
|½ cup||Onion , chopped|
|½ cup||Green Pepper, chopped|
1. Beat the eggs, milk and salt together. Place in a skillet, (prefer nonstick) and cook only until heated through and beginning to thicken, but still pourable. DON'T SCRAMBLE! Pour mixture into a 9 x 13 x 2-inch ovenproof pan.
2. Mix together the remaining ingredients. Spoon evenly over the egg mixture and refrigerate overnight.
* Preheat oven to 250 F.
3. Bake the omelet for 1 hour, or until the mixture is firm. Cut into squares to serve.
Note. This recipe lends itself your creative juices. Try other combinations of ingredients.
Another gem of a recipe from Laurie Rasmussen from the section on the UPPER PENINSULA STATE FAIR of Escanaba, Mich. Fair dates: 3rd week of August, 6 days, Tues through Sat.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-03-95 (159) Fido: Cooking