There’s something about me you should know. I am a little bit of a freak of nature. (You might have figured that out already.) I rarely do anything the way everyone else does it. Or if a food is really super popular, I probably don’t like it. Take mayonnaise for example. Who doesn’t like mayo? Me. That’s who. Blech. Or Deviled Eggs. Or Egg Casserole.
A Non-Eggy Egg Casserole November 20, 2009
So when my “other moms” (aka my mother’s long time best friends) threw my wedding shower brunch, they had a dilemma. What in the world were they going to serve? Egg Casserole is the norm at these sorts of functions. And of course, Haley doesn’t eat them (seriously, who doesn’t like egg casserole, that’s just weird)! Have no fear! TO brought this lovely concoction. I had tried it once before at some other get together right before the shower, and loved it. It was the perfect solution. She was kind enough to include the recipe in my shower book too :).
Sweet Girl’s Shower Casserole
(Well, I had to give it a proper name didn’t I, T??? :-P)
1/4 tsp salt
1 cup Evaporated milk
1/4 cup butter
6 slices of bacon, browned
4.5 oz jar of dried beef
2 cans cream of chicken soup
3 cups milk
1/2 cup flour
1/2 tsp onion powder
2 cups shredded cheese
Preheat oven to 350 degrees.
Scramble first 4 ingredients and set aside.
Mix flour and onion powder with soup. Add milk and cook in skillet for about 5-10 minutes, or until bubbling. Cut up meat and crumble into mixture.
Spray 9×13 pan with cooking spray. Pour in scrambled eggs. Sprinkle with 1 cup shredded cheese. Pour gravy mixture over eggs and cheese. Top with 1 more cup cheese. Bake for 45-50 minutes.