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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From The Taste of Carolina Hospitality Cookbook. Janet Churchill, Florence Ingredients:
16 eggs, hard boiled, sliced |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 cup cheese, sharp, grated |
1 lb mushroom |
1 scallion, bunch, diced |
1/2 cup sherry wine |
Directions:
1. Saute mushrooms in butter and drain. Heat and stir until smooth:soup, cheese, mushrooms, scallions, sherry. Add sliced eggs. Bake for 45 minutes-1 hour. This can be put together the day before. Stays micely on a warming tray for a long time. Can be served by itself or put on toast. (Serve with slotted spoon.) This has been served as Christmas Brunch in my family for many years.
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