Egg and Mushroom Casserole

Egg And Mushroom Casserole

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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

How to Make Egg and Mushroom Casserole


  1. Slice eggs into 10 x 6" baking dish. Drain juice from mushrooms into
    measuring cup. Add milk to make 1 cup.
  2. Preheat 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

Printable Recipe Card

About Egg and Mushroom Casserole

Course/Dish: Breakfast Casseroles Eggs

Show 3 Comments & Reviews

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