Egg Casserole

Several months ago, I found some recipes my Mom had written out for me years ago (she died in 2007).  This is one she got from someone at work about 40 years ago.  We all gagged at the time at the thought of an egg casserole but I've got to tell you that it's delicious.  Fresh mushrooms would be a good addition, too, instead of the canned.

I just thought about it the other day (Brian doesn't eat boiled eggs so he wouldn't touch it) and discovered I'd typed this one out many years ago.  This would be great to make at night and stick in the oven in the morning...

Egg Casserole
Serves 6.

6 Eggs, hard boiled
3 tablespoons Butter
4 tablespoons Minced onion
3 tablespoons Flour
2 cups Milk OR 1 cup evaporated milk & 1 cup water
2 teaspoons Worcestershire sauce
4 ounce can sliced mushrooms, drained
1 tablespoon Parsley - minced
Salt & pepper to taste
8 slices Buttered white bread, crusts trimmed
1 cup Grated Cheddar cheese

1.  Preheat oven to 325 degrees. Butter a 2 qt casserole, preferably a flat style.  Sauté onion in butter; stir in flour and then blend in milk and Worcestershire sauce. Cook and stir until thickened. Then stir in mushrooms, parsley, salt and pepper. Slice eggs and FOLD IN.

2.  Put 4 slices of the bread in the casserole dish; spread with half of egg mixture and with 1/2 cup grated cheese. Repeat using 4 mores slices of buttered bread and top with egg mixture and then 1/2 cup grated cheese. Bake 30 minutes.

Yup, "old time recipe"....the give aways are the evaporated (canned) milk and canned mushrooms.

I can't remember when I started buying fresh mushrooms on a regular basis. I can remember my mother teaching me how to peel them, as she had been taught many years ago. I suppose that was when they were found out in the forest where the oak trees died and rotted into the soil.

bethk wrote:Yup, "old time recipe"....the give aways are the evaporated (canned) milk and canned mushrooms.

I can't remember when I started buying fresh mushrooms on a regular basis.  I can remember my mother teaching me how to peel them, as she had been taught many years ago.  I suppose that was when they were found out in the forest where the oak trees died and rotted into the soil.

Would you believe we use canned milk all the time? Number one, we use it daily in our coffee and chicory (made strong). And though I usually have whipping cream and half and half in the fridge, we never have whole milk (or skim or 2%) as Brian (who'd have guessed it?!) doesn't drink milk and it always just went bad. So when I need milk, I use half canned milk and half water. It's nice to always have "milk" when I need it.

I had to laugh, Beth, as I never heard of anyone peeling mushrooms before. My mom used the canned ones, but I never saw her use fresh mushromms -- ever!

Before Charlie moved back home, I bought canned milk to use in cooking because regular milk would spoil before I could get around to using it.

NormM wrote:Before Charlie moved back home, I bought canned milk to use in cooking because regular milk would spoil before I could get around to using it.

Yep, it's really good for that, Norm. Even if I had regular milk in the fridge, I'd probably still use the canned milk as I often have one open in the fridge (due to the coffee every day).