Special Egg Casserole Recipe
Ingredients
10-oz. can cream of celery soup
10 cup milk
1/3 cup commercial mayonnaise
1 1/2 cups chopped celery
1/2 cup chopped green pepper
5-oz. can water chestnuts, sliced
2 tsp finely grated onion
1/4 cup chopped parsley
1/4 tsp pepper
8 hard-cooked eggs, coarsely chopped
1 1/2 cups, 1/4-inch day-old bread cubes
2 tbsp melted butter
1 cup grated sharp
Cheddar cheese
Directions
Heat oven to 375 degrees.
Butter a 1 1/2-qt. casserole.
Combine soup and milk.
Stir in mayonnaise.
Add celery, green pepper, water chestnuts, onion, parsley and pepper and blend well.
Fold in chopped eggs.
Spoon into prepared casserole.
Combine bread cubes and butter.
Stir in cheese.
Sprinkle over top of casserole.
Bake about 25 minutes or until bread cubes are browned and egg mixture is bubbling.
Butter a 1 1/2-qt. casserole.
Combine soup and milk.
Stir in mayonnaise.
Add celery, green pepper, water chestnuts, onion, parsley and pepper and blend well.
Fold in chopped eggs.
Spoon into prepared casserole.
Combine bread cubes and butter.
Stir in cheese.
Sprinkle over top of casserole.
Bake about 25 minutes or until bread cubes are browned and egg mixture is bubbling.
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