Author Notes
An old family friend passed this recipe on many years ago. I make if for family gatherings. It is prepared the night before and then heated in the morning. —ageekymom
Ingredients
-
24
eggs
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1/2 pound
butter
-
1/2 cup
milk
-
2
cans Cream of Mushroom soup
-
1 cup
mushrooms, sliced and sauteed
-
1/2 cup
cream sherry
-
1 cup
parmesan cheese, grated
-
1/2 teaspoon
paprika
Directions
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Scramble the eggs with the butter or margarine, the milk and salt & pepper to taste.
-
Mix together the soup, mushrooms and sherry.
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In a deep baking dish, layer, in order, the eggs and the soup mixtures.
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Sprinkle Parmesan cheese on top and dust with paprika.
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Refrigerate overnight.
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Bake at 250 degree (F) for 50+ minutes, until warmed throughout.
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