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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 can(s) mushroom soup (undiluted) |
1/4 cup(s) sherry |
3/4 pound(s) shredded jack & 3/4 lb. cheddar cheese |
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 |
Directions:
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.
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