Hard-Cooked Eggs With Mushrooms Casserole
A savory casserole of hard-boiled eggs filled with seasoned yolks, topped with mushroom sauce, cheese, and breadcrumbs for a hearty, flavorful dish.
Ingredients
Instructions
- Cut the hard-boiled eggs in half and remove the yolks.
- Pass the yolks through a sieve and mix with salt, pepper, paprika, and one-third of the sautéed mushrooms.
- Re-fill the egg whites with the yolk mixture.
- Press two halves together to form a filled egg.
- Place the filled eggs in a casserole dish.
- Pour the white sauce over the eggs along with the remaining sautéed mushrooms.
- Sprinkle grated cheese and bread crumbs on top.
- Bake at 350°F until the top is browned.
Tips & Substitutions
For a creamier texture, consider adding a tablespoon of sour cream to the yolk mixture. You can substitute the white sauce with a homemade cheese sauce for added flavor. If you prefer a vegetarian option, use vegetable broth instead of chicken broth in the white sauce. Make sure to sauté the mushrooms until they're well-cooked to avoid excess moisture in the casserole.
Serving Suggestions
This hard-cooked eggs with mushrooms casserole makes a delightful main dish, perfect for brunch or a family gathering. Serve it alongside a fresh green salad or crusty bread for a complete meal. It pairs beautifully with Pennsylvania Cheesecake for dessert, creating a satisfying and balanced menu.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual servings, but be cautious to avoid overcooking, which can make the eggs rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Hard-Cooked Eggs With Mushrooms Casserole contains roughly 529 calories, with 19g protein, 99g carbohydrates, and 8g fat. It is an excellent source of vitamin C (185% of the Daily Value), protein (37% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1724mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this casserole in advance?
Yes, you can assemble the casserole ahead of time. Layer the filled eggs in the casserole dish, cover it, and refrigerate for up to 24 hours. When ready to bake, simply add the white sauce, cheese, and breadcrumbs before placing it in the oven.
What can I substitute for the white sauce?
If you don't have white sauce on hand, you can use a can of cream of mushroom soup or a homemade cheese sauce as a substitute. Both options will add a rich flavor to the casserole and complement the eggs and mushrooms nicely.
Can I use different types of mushrooms?
Absolutely! Feel free to use any variety of mushrooms you prefer. Cremini, shiitake, or even a mix of wild mushrooms will add unique flavors and textures. Just ensure they're well-sautéed before adding them to the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).