How to Make Egg and Mushroom Casserole
- 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