Brunch Bunch Casserole
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- Soup Mix
- 1 can(s) mushroom soup (undiluted)
- 1/4 cup(s) sherry
- 3/4 pound(s) shredded jack & 3/4 lb. cheddar cheese
- Egg mix
- 18 eggs, slightly beaten
- 2 tablespoon(s) milk
- 1/2 teaspoon(s) dill
- 1/4 teaspoon(s) pepper
- 1/4 cup(s) sliced green onions.
- 1/4 cup(s) butter.
- 1/4 pound(s) sliced mushrooms
- Heat soup and sherry in small pan.
- Toss cheeses together
- Saute onions and mushrooms in butter.
- Mix eggs with milk, dill, pepper & parsley.
- Add eggs to onion mixture. Cook until set but still moist.
- Layer in 9 x 13 pan: 1/2 egg, cheese, soup -- then repeat.
- Bake at 300 until bubbly -- 35 minutes or as much as 1 hour if it has been chilled.
- Can be made 1-2 days ahead and refrigerated.
This recipe is a personal recipe added by Jmclaughlin and has not been tested or endorsed by MyRecipes.
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Brunch Bunch Casserole Recipe at a Glance
- COURSE: Breakfast/Brunch