Eggs Imperial

6 ingredients
5 steps

Ingredients

  • 2 cans cream of chicken soup
  • 1/4 c. sherry
  • 3/4 lb. Romano cheese
  • 1/2 lb. mushrooms (or use canned and omit butter)
  • 1/4 lb. butter
  • 12 soft scrambled eggs

Directions

  1. 1
    Mix soup and sherry.
  2. 2
    Saute butter and mushrooms until brown. In large casserole dish, layer 3/4 of cream sauce, 1/2 of the cheese, add mushrooms and eggs, remaining sauce and then top with remaining cheese. Place under broiler until golden brown and bubbly.
  3. 3
    If made ahead of time, refrigerate.
  4. 4
    Then bake in preheated oven (350°) about 30 to 40 minutes.
  5. 5
    Great for a brunch.

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