Egg Mushroom Casserole


  • 8 large eggs
  • 1 cup milk
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 cups cookied rice
  • 1 - 4 1/2 oz. can mushrooms, sliced
  • 2 Tbsp butter or margarine
  • 2 Tbsp all-purpose flour
  • 1 1/3 cups milk
  • 1 cup - 4 oz. shredded cheddar cheese
  • 1/2 tsp salt
  • 1/8 tsp 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 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.

Servings: 8
Submitted by: Recipe Group Member

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