Recipe 1300 - Egg Casserole
Recipe 1300 - Egg Casserole
(by Shirley McNevich)
7 slices buttered white bread
1 cup shredded cheddar cheese
8oz. fresh mushrooms
2 TBSP butter
8oz. to 1lb. sausage (loose or in casings--if in casings cut into coin
shaped pieces)
1 cup milk
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
6 eggs
In a skillet over medium heat add butter--melt. Add mushrooms--cook
until tender, then drain. In the same skillet add sausage--cook until
browned--drain. Grease a 9 x 13 glass baking dish. Line the bottom
with buttered bread, cutting to fit where necessary. If there's bread left
over, cube it and spread evenly over the other bread. Sprinkle layers
of shredded cheddar cheese, mushrooms, and sausage over the
bread layer. In a bowl add eggs--beat with a fork. Add milk, salt,
paprika and dry mustard--beat with a fork. Pour egg mixture over the
top of the casserole. Cover dish with foil. Bake at 350 degrees for 25
minutes--test to make sure eggs are not runny.
Continue to:
Other Recipes:
- 1433 - Taco Casserole
- 1285 - Skillet Pasta and Beef
- 1359 - Mushroom and Broccoli Pasta
- 1324 - Shrimp Soup Casserole
- 1259 - Mini M & M Bars
- 1405 - Refrigerator Pickles
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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