A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Party Brunch Egg And Beef Casserole
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- #62362
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Cream Sauce
4 slices bacon, diced
1/2 pound chipped beef, coarsely shredded
1/4 cup butter
2 cans (4 ounce size) sliced mushrooms, drained
1/2 cup flour
pepper, to taste
1 large can evaporated milk
1 1/2 cup water
Eggs
16 eggs
1/4 teaspoon salt
pepper, to taste
1/2 cup evaporated milk
1/2 cup water
1/4 cup butter
directions
For Sauce: Saute diced bacon. Remove from heat and add beef, butter and mushrooms. Sprinkle flour and pepper over bacon, beef, mushroom mixture. Gradually stir in evaporated milk and water. Cook over low heat until thickened and smooth, stirring constantly. Set aside.
For Eggs: Beat eggs. Add salt, pepper, evaporated milk and water. Pour into heated large skillet with melted butter. Scramble to a moist consistency.
In large casserole (9" X 13"), make 4 layers, alternating with eggs, then cream sauce, eggs, then cream sauce, and so on. Bake at 275 degrees F for 1 hour or until middle is slightly firm.
added by
vera_101
nutrition data
295 calories, 20 grams fat, 10 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.
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