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Egg Casserole |
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Serves: 6 Print this Recipe1 10-ounce can cream of celery soup 2 tablespoons milk 1 onion grated 1 teaspoon dijon style mustard 1 cup cheddar cheese, shredded 6 eggs hard-cooked, peeled, and cut in half lengthwise 1/2 teaspoon dried parsley flakes, crushed Combine soup (may substitute with cream of chicken soup), milk, onion, and mustard in saucepan. Cook and stir until smooth and heated through. Remove from heat, add cheese and stir until melted. Pour 1 cup sauce into 2x6xl0-inch baking dish. Place eggs, cut side down, into sauce. Spoon remaining sauce around eggs. Bake at 350 degrees F. for 15 minutes. Sprinkle with parsley. Serve over cooked rice or toast. Variation Curried Egg Casserole: Season sauce with 1 teaspoon (or to taste) of fine quality curry powder. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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