Mushroom And Egg Casserole Recipe

Name: Mushroom And Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cream of mushroom soup; 2 Tbsp. milk; 1 c. shredded Cheddar cheese; 1 c. shredded Monterey Jack cheese; 12 eggs; 4 tsp. milk; 1 tsp. dried parsley; 1/2 tsp. dill weed; 3 Tbsp. butter; 1/4 lb. sliced mushrooms; 1/4 c. chopped onions; paprika

Servings: persons

1 can cream of mushroom soup
2 Tbsp. milk
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
12 eggs
4 tsp. milk
1 tsp. dried parsley
1/2 tsp. dill weed
3 Tbsp. butter
1/4 lb. sliced mushrooms
1/4 c. chopped onions
paprika

1
In a small saucepan over medium heat, combine soup and milk until hot and smooth.
2
Set aside.
3
Mix cheeses together and set aside.
4
Beat together eggs, milk and spices; set aside.
5
In a large frying pan melt butter.
6
Saute mushrooms and onions.
7
Add beaten eggs and cook until eggs are softly set.
8
Remove from heat and spoon half of egg mixture into a greased 2 x 9 x 13-inch baking pan.
9
Spoon half of soup mixture over eggs and then half of cheese mixture.
10
Repeat layers.
11
Sprinkle top with paprika. Bake, uncovered, in a 300u00b0 oven for 30 to 35 minutes.
12
If refrigerated, bake 1 hour.

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can cream of mushroom soup, 2 Tbsp. milk, 1 c. shredded Cheddar cheese, 1 c. shredded Monterey Jack cheese, and more.

Yes, Mushroom And Egg Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Egg Casserole

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