egg and mushroom casserole

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

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

★★★★★ 1 Review

Ingredients For egg and mushroom casserole

  • 5 hard cooked eggs
  • 1 can sliced mushrooms, (2 1/2 to 4 oz)
  • milk
  • 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
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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

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