Texas Eggs

Name: Texas Eggs
Ingredients: 2 dozen eggs, preferably free range; 1/2 c. butter; 1/2 c. milk; 1/2 t. salt; 1/4 t. pepper; 2 cans cream of mushroom soup; 1/2 c. cream sherry; 6-8 oz. of fresh sliced mushrooms, or one 4 oz can; 8 oz. grated cheddar cheese

9 ingredients

1 steps

Ingredients

2 dozen eggs, preferably free range
1/2 c. butter
1/2 c. milk
1/2 t. salt
1/4 t. pepper
2 cans cream of mushroom soup
1/2 c. cream sherry
6-8 oz. of fresh sliced mushrooms, or one 4 oz can
8 oz. grated cheddar cheese

Directions

1

If using fresh mushrooms, saute gently over medium heat in 1 T of the butter until the liquid has evaporated. Mix eggs with milk, then scramble in remaining butter over medium low heat, adding the S&P as they cook. Meanwhile, mix soup, sherry and mushrooms in a medium mixing bowl. Then layer scrambled eggs, soup mixture, then cheese in at least two layers in a medium casserole dish. Cover and chill overnight. The next morning (or afternoon), bring to room temperature, setting out for at least 30 min. Preheat oven to 300 degrees and bake for 50 minutes. Serve hot.