Stuffed Egg And Mushroom Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
12 hard-cooked eggs |
1 (4.5-ounce) jar whole mushrooms, drained and minced |
2 tablespoons butter or margarine, melted |
1 tablespoon worcestershire sauce |
1/4 teaspoon hot sauce |
1/4 teaspoon salt |
dash of white pepper |
dash of red pepper |
1 (4.5-ounce) jar whole mushrooms, drained |
1/2 pound sliced bacon, cooked and crumbled |
1/2 cup (2 ounces) shredded sharp cheddar cheese |
cheese sauce |
2 tablespoons chopped fresh parsley |
Directions:
1. Slice hard-cooked eggs in half lengthwise, and carefully remove yolks. Mash yolks in a medium mixing bowl; stir in minced mushrooms, melted butter, Worcestershire sauce, hot sauce, salt, and pepper, mixing until well blended.
2. Stuff whites with yolk mixture; press cut sides of stuffed eggs together, pressing gently to reassemble each egg. Place eggs in a lightly greased 10- x 6- x 2- inch baking dish. Arrange whole mushrooms over top. Sprinkle with half of bacon and cheese. Pour sauce over top of casserole. Sprinkle with remaining bacon.
3. Bake at 350° for 30 minutes or until bubbly. Remove from oven, and garnish with chopped parsley. Spoon onto serving plates, and serve warm.
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