Eggs and Mushroom Casserole

Eggs And Mushroom Casserole Recipe

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Lynette !


This is from a Junior League cookbook out of WInston-Salem, North Carolina. This is a recipe that my daughter liked to have when she had sleepovers in high school. The girls would get up around 11 or 12, and have brunch.


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10 Min
40 Min


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  • 12 slice
    day-old white bread
  • 1/4 c
    butter, softened
  • 1/2 lb
    fresh mushrooms, sliced
  • 2 Tbsp
    butter, melted
  • 6 c
    cheddar cheese, shredded (24 ounces)
  • 6
  • 2 c
  • 1 c
    whipping cream
  • 1 1/2 tsp
    dry mustard
  • 1/4 tsp
  • 1/2 tsp

How to Make Eggs and Mushroom Casserole


  1. 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.
  2. 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.
  3. 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.
  4. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until set and lightly browned.

Printable Recipe Card

About Eggs and Mushroom Casserole

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

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