Mushroom And Egg Casserole
A hearty mushroom and egg casserole featuring creamy cheeses and savory mushrooms, perfect for brunch or family dinners, offering rich flavors and comforting textures.
Ingredients
Instructions
- In a small saucepan over medium heat, combine the cream of mushroom soup and 2 tablespoons of milk until hot and smooth. Set aside.
- Mix the shredded Cheddar and Monterey Jack cheeses together and set aside.
- In a large bowl, beat the eggs with 4 teaspoons of milk, dried parsley, and dill weed.
- In a large frying pan, melt the butter over medium heat.
- Saute the sliced mushrooms and chopped onions until tender.
- Add the beaten eggs to the pan and cook until the eggs are softly set.
- Remove from heat and spoon half of the egg mixture into a greased 9x13-inch baking dish.
- Spoon half of the mushroom soup mixture over the eggs.
- Sprinkle half of the cheese mixture over the soup.
- Repeat the layers with the remaining egg mixture, soup, and cheese.
- Sprinkle the top with paprika.
- Bake uncovered in a 300°F (150°C) oven for 30 to 35 minutes, or until set.
- If refrigerated, bake for 1 hour.
Tips & Substitutions
For a creamier texture, consider substituting half of the milk with sour cream. Fresh herbs can replace dried parsley and dill for enhanced flavor. If you're short on cheese, using just one type can work, although the flavor will vary. You can also add sautéed bell peppers or spinach for extra nutrition. This dish is versatile like the Cheese-Egg Bake.
Serving Suggestions
Serve warm for breakfast or brunch, and pair with a fresh fruit salad for a balanced meal. This casserole goes well with toast or bagels. For a heartier option, add a side of crispy bacon or sausage. You can also offer it alongside Honey-Glazed Baked Pears for a sweet finish.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. Alternatively, reheat in the oven at 300°F (150°C) for about 15-20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom And Egg Casserole contains roughly 328 calories, with 6g protein, 33g carbohydrates, and 21g fat. It is an excellent source of vitamin D (39% of the Daily Value) and vitamin A (23% of the Daily Value), and a good source of iron and protein.
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 the casserole ahead of time?
Yes, you can assemble the casserole the night before and refrigerate it. Just remember to bake it for a longer time, around 1 hour, if it's coming straight from the fridge. This allows the flavors to meld beautifully, making it even more delicious.
Can I use different types of cheese?
Absolutely! While Cheddar and Monterey Jack are traditional choices, feel free to experiment with your favorites. Swiss, Gouda, or even a spicy pepper jack can add unique flavors to the dish. Just keep the total amount of cheese the same for best results.
Is this casserole suitable for a vegetarian diet?
Yes, this Mushroom and Egg Casserole is a great vegetarian option, as it contains no meat. For a heartier vegetarian version, consider adding more vegetables like zucchini or bell peppers. It's a great choice for a filling meal that aligns with vegetarian recipes.
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).