Stuffed Egg And Mushroom Casserole Recipe

Name: Stuffed Egg And Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 hard-cooked eggs; 1 (4.5-ounce) jar whole mushrooms, drained and minced; 2 tablespoons butter or margarine, melted; 1 tablespoon Worcestershire sauce; 1/4 teaspoon hot sauce; 1/4 teaspoon salt; Dash of white pepper; Dash of red pepper; 1 (4.5-ounce) jar whole mushrooms, drained; 1/2 pound sliced bacon, cooked and crumbled; 1/2 cup (2 ounces) shredded sharp Cheddar cheese; 2 tablespoons chopped fresh parsley

Servings: persons

12 hard-cooked eggs
1 (4.5-ounce) jar whole mushrooms, drained and minced
2 tablespoons butter or margarine, melted
1 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce
1/4 teaspoon salt
Dash of white pepper
Dash of red pepper
1 (4.5-ounce) jar whole mushrooms, drained
1/2 pound sliced bacon, cooked and crumbled
1/2 cup (2 ounces) shredded sharp Cheddar cheese
2 tablespoons chopped fresh parsley

1
Slice hard-cooked eggs in half lengthwise, and carefully remove yolks. Mash yolks in a medium mixing bowl; stir in minced mushrooms, melted butter, Worcestershire sauce, hot sauce, salt, and pepper, mixing until well blended.
2
Stuff whites with yolk mixture; press cut sides of stuffed eggs together, pressing gently to reassemble each egg. Place eggs in a lightly greased 10- x 6- x 2- inch baking dish. Arrange whole mushrooms over top. Sprinkle with half of bacon and cheese. Pour sauce over top of casserole. Sprinkle with remaining bacon.
3
Bake at 350u00b0 for 30 minutes or until bubbly. Remove from oven, and garnish with chopped parsley. Spoon onto serving plates, and serve warm.

859

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: 12 hard-cooked eggs, 1 (4.5-ounce) jar whole mushrooms, drained and minced, 2 tablespoons butter or margarine, melted, 1 tablespoon Worcestershire sauce, and more.

Yes, Stuffed Egg And Mushroom Casserole falls under the Meat & Poultry 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.

Stuffed Egg And Mushroom Casserole

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