day.).
2. FINISH SOUP Remove bones from slow cooker
Lightly butter and toast English muffin halves.
Saute in butter, the onions, green peppers and mushrooms until softened.
Add the beaten eggs and scramble.
Place muffin halves on cookie sheet.
Top each muffin half with a slice of Canadian bacon.
Mound some of the egg mixture on the bacon and then place a tablespoon of mushroom soup on top.
Add grated cheese on top of the soup and heat under the broiler until the cheese is melted.
njoy.
Like most chili recipes, this one tastes better the
In a 9 x 12-inch casserole dish, layer the sausage, croutons, cheese and mushrooms.
Mix the milk, eggs, soup and mustard in a bowl and beat together until will blended.
Pour milk mixture over layers in casserole and refrigerate overnight or up to 24 hours. Bake at 350\u00b0 for 1 hour.
Let stand 15 minutes before serving. Serves 10 to 12.
whisk the milk, eggs, and soup together.
Stir in the
Cook the hash browns with the onion till crisp.
Fry the meat.
Mix in a 13 X 9 pan.
Add the cheeses, soup, beaten eggs, salt and pepper.
Bake at 350 for 30 to 50 minutes.
dvance or used for other recipes calling for vegetable broth or
Brown breakfast sausage.
Add a layer of sliced potatoes and a layer of creamed corn.
Continue until casserole is full.
Put sausage on top.
Cover with tomato soup.
Bake in oven until done.
an of cream of mushroom soup with 1/2 cup milk
eggies and meat to egg-soup mixture.
Scramble egg mixture
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
live oil. Use a large soup pot!
Cut the bell
Place cubed bread in bottom of well-greased baking dish (8 x 12-inch or 9 x 13-inch).
Top with grated cheese, sausage and mushrooms.
Beat eggs with 2 1/2 cups milk and mustard.
Pour milk mixture over bread, sausage, cheese, etc.
Refrigerate overnight (up to 2 days).
When ready to bake, dilute soup with milk and pour over mixture.
Bake at 325\u00b0 for 60 to 75 minutes, until set.
Serves 8 to 10.
br>Fill each dish with soup, about 1 1/2 cups
Place bread at bottom of greased glass baking dish.
Break up sausage into bite-size pieces & cook in pan.
While sausage is cooking, mix eggs & milk in bowl.
After sausage is done, add it to the milk & egg mixture.
Pour mixture over bread.
Cover mixture in pan with cheese.
Top off with soup.
Put in oven at 325 degrees in glass dish for about 35-40 minutes or until egg has risen and edges are bubbly (you'll know it's not done if the dish jiggles).
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
50\u00b0.
Mix milk & soup togetrher & pour over.
Bake
Melt butter in a large frypan.
Add beef.
Saute for about 5 minutes on medium heat.
Add flour and mix.
Slowly add half and half, soup and chicken broth.
Salt and pepper to taste.
If mixture is too thick, add some more half and half.
Heat through. Serve over toasted English muffins for breakfast.
Very good over baked potatoes for dinner.
Sprinkle croutons in bottom of 9 x 13-inch pan.
Brown and drain sausage; sprinkle over croutons.
Add grated Cheddar cheese and put over sausage.
Beat eggs with 2 cups milk.
Pour over top and refrigerate overnight.
Mix mushroom soup with 1/2 cup milk and pour over top.
Bake at 350\u00b0 for 1 hour.