Egg and Mushroom Casserole

Egg And Mushroom Casserole Recipe

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Lynnda Cloutier


When your days are filled to the brim, this quick and easy casserole comes together fast.
Source: My Old Recipes

★★★★★ 1 vote


5 hard cooked eggs
1 can sliced mushrooms, (2 1/2 to 4 oz)
3 tbsp. margarine
2 tbsp. flour
1/4 t. salt
1/4 t. onion salt
1/2 cup minced celery
1/2 cup packaged stuffing mix
1/2 cup grated american cheese food


1Slice eggs into 10 x 6" baking dish. Drain juice from mushrooms into
measuring cup. Add milk to make 1 cup.
2Preheat oven to 375. Into pan, over
medium heat, in hot margarine, stir flour, salt and onion salt until
blended. Gradually stir in milk mixture. Cook, stirring constantly until
sauce is thickened.
3. Add mushrooms and celery. Pour over eggs. Scatter
stuffing, mixed with cheese, over top. Bake, uncovered 20 minutes or until
bubbly. Serves 4
Source: My Old Recipes

About Egg and Mushroom Casserole

Course/Dish: Breakfast Casseroles, Eggs