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Egg And Mushroom Casserole Recipe
|Bacon drippings||2 Tablespoon|
|Onion||1 Medium, chopped|
|Sliced mushrooms/0.75 pound tomatoes, peeled, seeded||8 Ounce, drained|
|Tomatoes||3⁄4 Pound, peeled, seeded, and cubed|
|Chopped parsley||2 Tablespoon|
|Butter/Margarine||1 Tablespoon (To Grease Casserole Dish)|
|Grated swiss cheese/Emmentaler||2 Ounce|
|Chopped chives||2 Tablespoon, chopped (For Garnish)|
|Tomato||1 Small, cut into wedges (For Garnish)|
Calories 353 Calories from Fat 235
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 12.6 g62.9%
Trans Fat 0 g
Cholesterol 320.2 mg
Sodium 288.8 mg12%
Total Carbohydrates 15 g5%
Dietary Fiber 3.6 g14.4%
Sugars 7.8 g
Protein 16 g32.4%
Vitamin A 65.2% Vitamin C 71.1%
Calcium 24% Iron 14.7%
*Based on a 2000 Calorie diet
Add onion; cook until golden.
Add mushrooms. Carefully stir in tomatoes.
Season to taste with salt, pepper and pap rika.
Stir in parsley Grease baking dish with butter or mar garine.
Spoon in mushroom and tomato mix ture.
Break eggs; carefully slide them on top of mixture.
Sprinkle egg whites with a little salt.
Top with grated cheese.
Bake in 375Â°F toaster oven approximately 25 minutes or un til top is golden.
Remove; garnish with chopped chives and tomato wedges