Mushroom and Egg Casserole
Six Sisters B&B, Saratoga Springs, NY
1 can cream of mushroom soup
1 1/2 cups each shredded sharp cheddar and Monterey jack with jalapeno
2 Tbsp milk
2 Tbsp Marsala wine
18 eggs
1 tsp parsley flakes
1/2 tsp dill weed
4 Tbsp butter
1/4 lb sliced mushrooms
1/4 cup chopped onion
1/8 tsp pepper, paprika
Stir milk, wine and soup over medium heat 'til smooth. Set aside. Beat together
eggs, parsley flakes, dill and pepper. Set aside.
Over medium heat melt butter. Add mushrooms and onion. Cook 'til mixture is
softly set. Spoon half of egg mixture into a 7" x 11" greased dish.
Spoon half of soup mixture over the eggs and sprinkle half of the cheese. Repeat
layers and sprinkle top with paprika. Bake 30-35 minutes at 300 degrees. Let
stand for 10 minutes. Cut into squares.