eggs and mushroom casserole
(1)
This is from a Junior League cookbook out of WInston-Salem, North Carolina. This is a recipe that my daughter liked to have when she had sleepovers in high school. The girls would get up around 11 or 12, and have brunch.
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(1)
yield
10 -12
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For eggs and mushroom casserole
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12 sliceday-old white bread
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1/4 cbutter, softened
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1/2 lbfresh mushrooms, sliced
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2 Tbspbutter, melted
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6 ccheddar cheese, shredded (24 ounces)
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6eggs
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2 chalf-and-half
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1 cwhipping cream
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1 1/2 tspdry mustard
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1/4 tspsalt
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1/2 tsppaprika
How To Make eggs and mushroom casserole
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1Remove the crust from the bread. Spread 1/4 cup butter evenly over one side of the bread slices; cut into 1-inch strips. Place the bread strips, buttered side up, in a 13x9x2 inch baking dish.
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2Saute the mushrooms in 2 tablespoons melted butter in a large skillet until tender. Remove from heat, and let cool. Add cheese to mushrooms; stir well. Sprinkle the cheese mixture evenly over the bread.
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3Combine the eggs and the next 4 ingredients in a bowl; beat with a wire whisk until blended. Pour the egg mixture over the cheese mixture; sprkinkle with paprika.
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4Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until set and lightly browned.
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