Egg Casserole - cooking recipe

Ingredients

9 eggs
1/2 c. milk
1 small onion, quartered
1/2 green pepper, seeded and halved
1 can condensed cream of mushroom soup
6 slices American cheese

Preparation

Put eggs, milk, onion
and
green
pepper into blender. Cover and process at \"chop\"
until
onion and green pepper are finely chopped.
Pour into
large\tskillet and cook over medium-high heat, stirring
constantly\tto
scramble
eggs.
Spoon cooked eggs into a greased
2 quart casserole.\tPour soup over eggs and top with cheese slices.
Cover with lid and refrigerate for at least 8 hours or overnight.
Bake, covered, at 350\u00b0 for 35 to 40 minutes. Makes 6 servings.