Mushroom And Egg Casserole - cooking recipe

Ingredients

1 can cream of mushroom soup
2 Tbsp. milk
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
12 eggs
4 tsp. milk
1 tsp. dried parsley
1/2 tsp. dill weed
3 Tbsp. butter
1/4 lb. sliced mushrooms
1/4 c. chopped onions
paprika

Preparation

In a small saucepan over medium heat, combine soup and milk until hot and smooth.
Set aside.
Mix cheeses together and set aside.
Beat together eggs, milk and spices; set aside.
In a large frying pan melt butter.
Saute mushrooms and onions.
Add beaten eggs and cook until eggs are softly set.
Remove from heat and spoon half of egg mixture into a greased 2 x 9 x 13-inch baking pan.
Spoon half of soup mixture over eggs and then half of cheese mixture.
Repeat layers.
Sprinkle top with paprika. Bake, uncovered, in a 300\u00b0 oven for 30 to 35 minutes.
If refrigerated, bake 1 hour.