This is a nice sneak peak at next week’s retro food while using this week’s theme! This recipe is one “Gail’s mother found a long time ago” and a favorite of her family.
1 tbsp butter (used to grease casserole dish; so I use cooking spray)
8+ hard boiled eggs, peeled and sliced
2 cups swiss or cheddar cheese, grated
1 can cream of mushroom soup
1 tsp prepared mustard
1/4 tsp dry dill
1/2 soup can of milk
salt and pepper
1 can chopped mushrooms
Oven at 350. Grease or spray 8×11 pan. Place eggs in bottom, sprinkle with cheese and shrooms. Add herbs, seasonings and milk to soup in a bowl; pour over egg, cheese and shrooms. Bake 20-25 minutes.
