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| Mushroom-Egg Divan |
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| 1 lb |
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Fresh Mushrooms |
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| 10 3/4 oz |
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(1 can) Condensed Cream of Mushroom Soup |
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| 2 Tbs |
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Chives, snipped or Onion, minced |
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| 4 oz |
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(1 cup) Cheddar Cheese, shredded |
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| 2 |
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pkgs. Frozen Broccoli Spears, cooked & drained |
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| 6 |
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large Eggs, hard-cooked, peeled & halved |
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| 4 Tbs |
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Butter or Margarine |
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| 1/4 cup |
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Milk |
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| 1/8 tsp |
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Ground Black Pepper |
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| 1 |
Pre-heat oven to 375 degrees rinse, pat dry and slice fresh mushroom (makes about 5 ˝ cups); set aside. |
| 2 |
In a large skillet melt butter. Add mushrooms; sauté until golden, about 5 minutes. Stir in soup, milk, chives and black pepper. Bring to the boiling point. Stir in half of the cheese; cook and stir until cheese melts. |
| 3 |
Arrange broccoli in a buttered 10 x 6 x 2-inch baking pan. Top with eggs. Pour sauce over all. Sprinkle with remaining cheese. Bake uncovered, until hot and bubbly, about 15 minutes. |
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| Servings: 6 |
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| Cooking Tips |
| If desired, serve over toast points. |
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| Recipe Type |
| Breakfast, Brunch, Main Dish, Vegetarian |
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| Recipe Source |
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