Egg Casserole
Advocate Staff Photo by ARTHUR D. LAUCK -- Hazel Bennett's favorite Egg Casserole takes advantage of convenience products and goes together easily.
Egg Casserole
Serves 10 to 12. Recipe is from Pam Fisher.
8 slices bread, crusts trimmed
2 (4-oz.) cans sliced mushrooms, drained
4 eggs
12 ozs. grated cheddar cheese
21/2 cups milk
1 (10.5-oz.) can mushroom soup
1. Place bread in a 9x13-inch casserole. Scatter mushrooms over bread.
2. Mix eggs, cheese and milk. Pour over bread and mushrooms, spreading evenly. Spread undiluted soup over the mixture. Let stand for 1 hour before baking.
3. Bake at preheated 350-degree oven for 1 hour.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved