Eggs and Mushroom Casserole
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12 sliceday-old white bread
1/4 cbutter, softened
1/2 lbfresh mushrooms, sliced
2 Tbspbutter, melted
6 ccheddar cheese, shredded (24 ounces)
1 cwhipping cream
1 1/2 tspdry mustard
How to Make Eggs and Mushroom Casserole
- Remove the crust from the bread. Spread 1/4 cup butter evenly over one side of the bread slices; cut into 1-inch strips. Place the bread strips, buttered side up, in a 13x9x2 inch baking dish.
- Saute the mushrooms in 2 tablespoons melted butter in a large skillet until tender. Remove from heat, and let cool. Add cheese to mushrooms; stir well. Sprinkle the cheese mixture evenly over the bread.
- Combine the eggs and the next 4 ingredients in a bowl; beat with a wire whisk until blended. Pour the egg mixture over the cheese mixture; sprkinkle with paprika.
- Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until set and lightly browned.