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 Egg Casserole's

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Registration date : 2008-10-24

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PostSubject: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:07 am

Baked Egg Casserole

1/2 cup cooked sliced mushrooms
1 tbsp chopped green pepper
2 tbsp butter or margarine
2 tbsp flour
1/4 tsp salt
2 cups milk
1/4 lb potato chips crushed
6 to 7 hard boiled eggs
Saute the mushrooms and green pepper cut up in hot butter
Add the flour and salt and blend
Add the milk and cook and stir until smooth and thickened
Sprinkle half of the crushed potato chips in bottom of a greased casserole
Cut eggs in halves lengthwise and place cut side down in chips
Pour white sauce over all
Bake for 20 minutes in 350 oven
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Number of posts : 4171
Age : 65
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Registration date : 2008-10-24

Egg Casserole's Empty
PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:07 am

Baked Eggs Au Gratin

6 hard cooked eggs
2 tbsp butter
2 tbsp flour<
1 cup milk
1/4 cup bread crumbs
1/2 cup American cheese
1/4 tsp salt
1/4 cup chopped cooked ham or fish
1/2 tbsp chopped parsley
Shell eggs and cut into halves or quarters
Make cream sauce of butter, flour, milk and salt
Grind cheese and add 1/4 cup to the cream sauce with the ham or fish and parsley
Put a tablespoonful of the sauce mixture into each ramekin if individual ones are used, or a thin layer on a buttered shallow baking dish
Arrange the eggs in the dish and cover with the remainder of sauce
Sprinkle with crumbs and the remainder of the grated cheese
Bake in moderate oven 350 until cheese is melted 15 to 20 mins.
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Number of posts : 4171
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PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:08 am

Popeye Eggs 'n' Noodle Bake

1 can condensed cream of mushroom soup
3/4 cup water
3 tablespoons soy sauce
1/8 teaspoon ground ginger
6 hard cooked eggs
2 cups cooked noodles
1 package frozen chopped spinach, cooked and drained
2 slices tomato, cut in half
In 1-1/2 quart casserole, combine soup, water, soy, and ginger
Chop 5 eggs slice 1 egg and reserve for garnish
Add chopped eggs, noodles, and spinach to soup mixture
Bake at 400F for 25 minutes or until hot
Garnish with tomato and reserved sliced egg
Serve with additional soy sauce
Makes about 5 cups
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Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24

Egg Casserole's Empty
PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:08 am

Potato Egg Casserole

4 strips bacon
4 cups diced cooked potatoes
6 hard-cooked eggs, sliced
1 (10-1/2 oz) can condensed cream of chicken soup
1 cup milk
1/8 tsp oregano
1/2 tsp onion salt
1/4 tsp garlic salt
1/8 tsp pepper
1 tbsp instant minced onion
1 cup shredded sharp cheddar cheese
Fry bacon until crisp crumble
Brush 2 quart casserole with drippings
Layer potatoes, bacon and eggs in casserole
Blend soup, milk, seasonings and onion
Pour over potato mixture
Sprinkle cheese over top
Bake in moderate oven 375 for 25 minutes
Makes 6 servings
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PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:08 am

Bacon and Egg Casserole
With Hot Muffins Yum

4 bacon strips
18 eggs
1 cup milk
1 cup (4oz) shredded cheddar cheese
1 cup (8oz) sour cream
1/4 cup sliced green onions
1 to 1-1/2 tsp salt
1/2 tsp pepper
In a skillet over medium heat, cook bacon until crisp, drain
In a large bowl, beat eggs
Add milk, cheese, sour cream, onions, salt and pepper
Pour into a greased 3 quart baking dish
Crumble bacon and sprinkle on top
Bake, uncovered, at 325 for 40 to 45 minutes or until a knife inserted near the center comes out clean
Let stand 5 minutes
Yield 8 to 10 servings
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Egg Casserole's Empty
PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:09 am

Baked Fruit Casserole

1 can (16 oz) apricot halves, drained
1 can (16 oz) pear halves, drained
1 can (30 oz) whole plums, drained, halved and pitted
1 can (29 oz) peach halves, drained
1 can (8 oz) pineapple slices, undrained
1/3 cup packed brown sugar
1 tbsp butter
1/2 tsp ground cinnamon
1/4 tsp ground cloves
In a greased 13x9x2 inch pan, starting at a 9 inch end, arrange rows of fruit in the following order
Half of the apricots, pears and plums, all the peaches, then remaining apricots, pears and plums
Drain pineapple, reserving 1/2 cup of juice
Lay pineapple over fruit in pan
In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves
Cook and stir until sugar is dissolved and butter is melted
Pour over the fruit
Bake, uncovered at 350 for 20 to 25 minutes or until mixture is heated through
Yield 12 to 16 servings
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Egg Casserole's Empty
PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:09 am

Egg Casserole

11 to 12 white bread slices
2 tbsp soft butter or margarine
1 large tomato, cut into 8 slices
4 eggs
2 cups milk
1 tsp seasoned salt
1/8 tsp pepper
1 tsp dry mustard
1 tsp instant minced onion
1/4 tsp paprika
1 tsp Worcestershire sauce
2 cups grated sharp cheddar cheese
Lightly grease a 1-1/2 quart casserole
Trim crusts from bread
Spread one side of each slice lightly with butter
Arrange 3 or 4 slices, buttered side down, in a single layer over bottom of prepared casserole (Trim bread to fit dish, if necessary)
Cut 8 bread slices in half on the diagonal
put 2 halves together, sandwich fashion, buttered sides together
Stand sandwiches, spoke fashion and with point up, around edge of casserole
Place a tomato slice between each 2 sandwiches
In medium bowl, with rotary beater, beat together eggs, milk, seasoned salt, pepper, mustard, onion, paprika, and Worcestershire until well combined
Stir in cheese
Pour mixture over bread, covering completely
Refrigerate 1 hour
Meanwhile preheat oven to 325F
Bake casserole about 1 hour, or until mixture seems firm when dish is shaken gently
Serve hot
Makes 6 servings
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Egg Casserole's Empty
PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:09 am

Cheese Puffle

4 egg whites
1/4 cup soft butter or margarine
1 small clove garlic, crushed
7 white bread slices, crusts removed
1/3 cup dry white wine
1 tbsp flour
1 tsp dry mustard
Dash salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
4 egg yolks, slightly beaten
1 can (10 oz) condensed Cheddar cheese soup, undiluted
1/8 tsp cream of tartar
In large bowl of electric mixer, let egg whites warm to room temperature about 1 hour
Meanwhile, in small bowl, combine butter with garlic, mixing well
Spread bread slices with garlic butter, then cut each slice into 1 inch strips
Line bottom and side of 1 quart, straight side soufflé dish with bread strips, buttered side out
Trim bread even with top edge of dish
Sprinkle wine evenly over bread, set aside
Preheat oven to 400F
In a medium saucepan, combine flour, mustard, salt, Worcestershire, pepper, and egg yolks mixing well
Gradually stir in soup until smooth
Cook, stirring constantly, over very low heat 8 to 10 minutes, or until thickened and smooth
Cool slightly
At high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised
With wire whisk or rubber scraper, gently fold cheese mixture into egg whites, just until combined
Turn into soufflé dish Bake 20 to 25 minutes, or until Puffle seems firm when gently shaken and is puffed and golden
Serve at once
Makes 4 to 6 servings
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Number of posts : 4171
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Egg Casserole's Empty
PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:09 am

Deviled Egg Casserole

Stuffed Eggs
20 hard cooked eggs cut in half lengthwise
1/2 cup mayonnaise
1 tsp dry mustard
1/2 tsp Worcestershire sauce
Salt and pepper to taste
Sauce
2/3 cup butter or margarine
1 cup chopped celery
1 pound fresh mushrooms, sliced
3 cups milk
1 cup canned chicken broth
1 tbsp instant onion
1 cup all purpose flour
3 cups half and half
1/2 tsp salt or to taste
1-1/3 cups sliced ripe olives
1-1/2 cups fine bread stuffing mixture
3 tbsp butter or margarine, melted
Remove yolks from hard cooked eggs
Put whites aside
Mash yolks until free of lumps
Add remaining ingredients for stuffed eggs and mix until smooth
Refill egg whites with yolk mixture and set aside
For Sauce
Melt 2/3 cup butter or margarine in large skillet and add celery
Sauté until tender but not brown, remove and reserve
Add sliced mushrooms to skillet and cook until tender
Return celery to pan with mushrooms
In bowl, combine milk and chicken broth, add instant onion and stir in flour with whisk until well blended
Pour into skillet with celery-mushroom mixture
Cook over medium heat until thick and smooth, stirring constantly
Slowly add half and half, stirring until thoroughly heated
Add 1/2 tsp salt or salt to taste
Remove from heat and stir in ripe olives
Pour a very thin layer of sauce in bottom of 2 large shallow casseroles (11-3/4x7-1/2x1-3/4 inch)
Arrange stuffed eggs on top of sauce, top with remaining sauce
Combine fine bread stuffing mixture with melted butter or margarine, sprinkle over top of egg dish
Bake at 350 for 20 minutes or until hot and bubbly
Note Do not overcook eggs
Additional baking in hot sauce will make them tough and rubbery
This recipe can be made a day before and refrigerated with exception of the addition of the bread stuffing, which should be added just prior to baking
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Number of posts : 4171
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Registration date : 2008-10-24

Egg Casserole's Empty
PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:10 am

Eggs on Noodle Casserole

5 hard boiled eggs
8 oz noodles cooked and drained
Place noodles in casserole
Mix in a saucepan and heat
1-2/3 cups evaporated milk
1-1/3 cups condensed tomato soup
Cook over low heat, stirring occasionally. Set mixture aside
Cut eggs crosswise into halves
Remove egg yolks and rice or mash.
Mix in
2 tbsp anchovy paste
1 tbsp minced parsley
1 tsp minced onion
Moisten with about
2 tbsp evaporated milk
2 to 3 tsp lemon juice
Pile mixture into the egg white cavities, leave tops roughly rounded
Arrange eggs on noodles, pour sauce over
Prepare with sprinkle of 1/2 cup buttered bread crumbs
Bake at 350F for 20 to 25 minutes
Or until crumbs are browned
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Egg Casserole's Empty
PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:10 am

Grits Casserole

1 quart milk
1/2 cup real butter
1-1/4 cups hominy grits (not quick cooking)
1 tsp salt
1/8 tsp white pepper
1/3 cup real butter, melted
1-1/2 cups grated Gruyere cheese or Cheddar cheese
1/3 cup grated Parmesan cheese
Bring milk to boil
Add 1/2 cup butter cut in pieces
Stir in grits
Resume boiling and continue cooking, stirring constantly until consistency of cooked farina.
Remove from heat, add seasonings, and then beat on high speed with electric mixer until grits take on a creamy appearance (about 5 minutes)
Pour into 13x9x2 inch buttered casserole and let set
Cut into rectangular pieces
(Up to this point, the casserole may be made a day ahead and refrigerated.)
Pour the 1/3 cup melted butter over rectangles and sprinkle with mixture of grated cheeses
At serving time
Heat in 400 oven for 30 minutes or until heated through thoroughly
If desired, put under broiler to brown the top
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Number of posts : 4171
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Location : Texas
Registration date : 2008-10-24

Egg Casserole's Empty
PostSubject: Re: Egg Casserole's   Egg Casserole's EmptySat Nov 08, 2008 12:10 am

Green ChileEgg Puff

10 eggs
1/2 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
12 ounces Monterey Jack cheese, shredded
1 (12-ounce) carton cottage cheese
2 (4 ounce) cans chopped green chilies
1 pound bulk pork sausage, cooked and drained (optional)
Beat the eggs in a large bowl until thick and pale yellow.
Beat in the flour, baking powder and salt.
Stir in the Monterey Jack cheese, cottage cheese, green chilies and crumbled sausage.
Pour into a greased 9 by 13 inch baking dish
Bake at 350 degrees for 30 to 40 minutes
Serves 10 to 12
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