Egg Casserole (michelle Bass) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 each: Eggs, hard boiled
3 tbsp: Butter,
4 tbsp: Minced onion,
3 tbsp: Flour,
2 cup: Milk OR or 1 c evaporated milk & 1 c water,
2 tsp: Worcestershire sauce,
4 ounce: Can sliced mushrooms, drained
1 tbsp: Parsley, minced
Salt & pepper to taste,
8 slice: Buttered white bread, crusts trimmed
1 cup: Grated Cheddar cheese,
Directions:
Preheat oven to 325 degrees. Butter a 2 qt casserole, preferably a
flat style. Saute onion in butter; stir in flour and then blend in
milk and Worcestershire sauce. Cook and stir until thickened. Then
stir in mushrooms, parsley, salt and pepper. Slice eggs and FOLD IN.
Put 4 slices of the bread in the casserole dish; spread with half of
egg mixture and with 1/2 c grated cheese. Repeat using 4 mores
slices of buttered bread and top with egg mixture and then 1/2 c
grated cheese. Bake 30 minutes. Serves 6
Source from luhu.jp
flat style. Saute onion in butter; stir in flour and then blend in
milk and Worcestershire sauce. Cook and stir until thickened. Then
stir in mushrooms, parsley, salt and pepper. Slice eggs and FOLD IN.
Put 4 slices of the bread in the casserole dish; spread with half of
egg mixture and with 1/2 c grated cheese. Repeat using 4 mores
slices of buttered bread and top with egg mixture and then 1/2 c
grated cheese. Bake 30 minutes. Serves 6
Source from luhu.jp