Simplify your brunch preparation
by assembling this easy casserole the night before. Mushrooms,
cheese and sausage make it savory and filling. A fruit salad
on the side finishes the meal.
Egg Mushroom
Casserole
8 large eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups cookied rice
1 (4 1/2-ounce) can mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/3 cups milk
1 cup (4-ounces) shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
In a bowl, combine eggs,
milk, salt, and pepper; mix well. Stir in cooked rice and sliced
canned mushrooms.
Pour egg and rice mixture
into a greased 8 x 8-inch baking dish.
Bake at 350°F (175°C)
for 30 to 35 minutes, or until the center is set.
When ready to serve, melt
butter in a heavy saucepan over low heat. Add flour and stir
until smooth. Cook for 1 minute, stirring constantly. Gradually
add milk and cook over medium heat, stirring constantly, until
thick and bubbly. Add shredded cheddar cheese, salt, and pepper;
stir until the cheese melts then serve over the eggs.
