Egg Casserole, Mom's

Egg Casserole, Mom's Recipe

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Megan Stewart


The neighborhood I grew up in there were two Robinson families, ours, and the other whose wife was called Pudge. Mom and Pudge both enjoyed cooking. This recipe was one Pudge made, and shared with mom!


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  • 3
    dozen eggs
  • 1/2 c
  • 1/4 lb
  • 2 dash(es)
  • 2 can(s)
    cream of mushroom soup
  • 1/2
    soup can (from mushroom soup) sherry
  • 1/2 lb
    shredded cheddar
  • 1 lb
    sliced mushrooms

How to Make Egg Casserole, Mom's


  1. Whip eggs and milk and scramble in butter. Mix soup and half a soup can full of sherry. Layer half the eggs, half the soup, half the cheddar then a second layer in a 9x13 and a smaller pan. Top with paprika and mushrooms. Assemble a day ahead of time and store, covered in fridge. Bake a 9x13 and a smaller pan one hour at 250 degrees.

Printable Recipe Card

About Egg Casserole, Mom's

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American

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