Title: Egg Casserole (Michelle Bass)
Categories: Vegan Eggs
Yield: 6 Servings
| 6 | | Eggs, hard boiled |
| 3 | tb | Butter |
| 4 | tb | Minced onion |
| 3 | tb | Flour |
| 2 | c | Milk OR or 1 c evaporated milk & 1 c water |
| 2 | ts | Worcestershire sauce |
| 4 | oz | Can sliced mushrooms, drained |
| 1 | tb | Parsley - minced |
| | | Salt & pepper to taste |
| 8 | sl | Buttered white bread, crusts trimmed |
| 1 | c | Grated Cheddar cheese |
Preheat oven to 325 degrees. Butter a 2 qt casserole, preferably a flat
style. Saute onion in butter; stir in flour and then blend in milk and
Worcestershire sauce. Cook and stir until thickened. Then stir in
mushrooms, parsley, salt and pepper. Slice eggs and FOLD IN. Put 4 slices
of the bread in the casserole dish; spread with half of egg mixture and
with 1/2 c grated cheese. Repeat using 4 mores slices of buttered bread
and top with egg mixture and then 1/2 c grated cheese. Bake 30 minutes.
Serves 6