36 Eggs (3 Dozen)
1/4 Cup Milk
2 11 oz cans cream of mushroom soup
1/2 Cup Sherry
1/2 lb mushrooms, sliced
2 Tablespoons green pepper, chopped
1 jar (2 oz) pimento, diced
1/4 lb margarine
1/2 lb sharp cheddar cheese, grated
Paprika
Beat eggs and milk together. Scramble in butter
until softly set. Heat soup and stir until smooth. Add
sherry, mushrooms, peppers and pimento. Pour half
of eggs in a buttered 3 quart casserole. Layer with
half of soup mixture and cheese. Repeat layers.
Dash with paprika. Place in cold oven. Turn on
oven and set at 250 degrees F. Bake for one hour or until
hot.
Note: This dish can be prepared the night before
and refrigerated until ready to cook. Lengthen
cooking time by about 15 minutes. Serves 15 -20
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