egg casserole, mom's
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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prep time
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 3 - dozen eggs
- 1/2 cup milk
- 1/4 pound butter
- 2 dashes paprika
- 2 cans cream of mushroom soup
- 1/2 - soup can (from mushroom soup) sherry
- 1/2 pound shredded cheddar
- 1 pound sliced mushrooms
How To Make egg casserole, mom's
-
Step 1Whip 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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