Brunch Bunch Casserole

Breakfast/brunch casserole

Yield: 12 servings
Community Recipe from


  • Soup Mix
  • 1 can(s) mushroom soup (undiluted)
  • 1/4 cup(s) sherry
  • Cheese
  • 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
  • parsley
  • 1/4 cup(s) sliced green onions.
  • 1/4 cup(s) butter.
  • 1/4 pound(s) sliced mushrooms


  1. Heat soup and sherry in small pan.

  2. Toss cheeses together

  3. Saute onions and mushrooms in butter.

  4. Mix eggs with milk, dill, pepper & parsley.
  5. Add eggs to onion mixture. Cook until set but still moist.

  6. Layer in 9 x 13 pan: 1/2 egg, cheese, soup -- then repeat.

  7. Bake at 300 until bubbly -- 35 minutes or as much as 1 hour if it has been chilled.

  8. Can be made 1-2 days ahead and refrigerated.
May 2012

This recipe is a personal recipe added by Jmclaughlin and has not been tested or endorsed by MyRecipes.

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