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eggs and mushroom casserole

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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.

(1 rating)
yield 10 -12
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For eggs and mushroom casserole

  • 12 slice
    day-old white bread
  • 1/4 c
    butter, softened
  • 1/2 lb
    fresh mushrooms, sliced
  • 2 Tbsp
    butter, melted
  • 6 c
    cheddar cheese, shredded (24 ounces)
  • 6
    eggs
  • 2 c
    half-and-half
  • 1 c
    whipping cream
  • 1 1/2 tsp
    dry mustard
  • 1/4 tsp
    salt
  • 1/2 tsp
    paprika

How To Make eggs and mushroom casserole

  • 1
    Remove 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.
  • 2
    Saute 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.
  • 3
    Combine 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.
  • 4
    Cover 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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