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Egg Casseroles Recipe
|Butter||1⁄3 Cup (5.33 tbs)|
|Grated onion||4 Teaspoon|
|Minced green pepper||1⁄2 Cup (8 tbs)|
|Minced mushrooms||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Liquid/2 tall cans evaporated milk plus milk||6 Cup (96 tbs)|
|Hard boiled eggs||12|
|Slivered pimento||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2586 Calories from Fat 1753
% Daily Value*
Total Fat 198 g304.1%
Saturated Fat 100.4 g501.8%
Trans Fat 0 g
Cholesterol 3235.2 mg
Sodium 5268.2 mg219.5%
Total Carbohydrates 82 g27.4%
Dietary Fiber 8.4 g33.5%
Sugars 18.5 g
Protein 118 g235.8%
Vitamin A 250.6% Vitamin C 279.9%
Calcium 94.9% Iron 83.2%
*Based on a 2000 Calorie diet
Butter 8 individual casseroles, about 12-oz capacity.
Melt 1/3 cup butter in saucepan.
Add onion, green pepper and mushrooms and cook gently 2 minutes.
Sprinkle in flour, salt, pepper, paprika and nutmeg and let bubble up.
Remove from heat.
Add liquid all at once, stirring to blend.
Return to moderate heat and cook and stir until smooth and thickened.
Add eggs, pimento and sherry and stir to blend.
Pour into prepared casseroles.
Combine crumbs, 1/4 cup melted butter and cheese and sprinkle over.
Bake 10 to 15 minutes or until browned and bubbling.
Note: Use a 3-qt. casserole instead of individual casseroles if desired.