Mushroom-Egg Divan

Recipe Ingredients

1 lb	454g / 16oz	Fresh mushrooms
1		Condensed cream of mushroom soup - - (10 3/4 oz)
2 tablespoons	30ml	Snipped chives or minced onion
1 cup	146g / 5.1oz	Shredded Cheddar cheese - (4 oz)
2		Frozen broccoli spears - cooked, drained
6		Hard-cooked eggs - peeled, halved (large)
4 tablespoons	60ml	Butter or margarine
1/4 cup	59ml	Milk
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Pre-heat oven to 375 degrees. Rinse, pat dry and slice fresh mushroom (makes about 5 1/2 cups); set aside.

In a large skillet melt butter. Add mushrooms; saute until golden, about 5 minutes. Stir in soup, milk, chives and black pepper. Bring to the boiling point. Stir in half of the cheese; cook and stir until cheese melts.

Arrange broccoli in a buttered 10- by 6- by 2-inch baking pan. Top with eggs. Pour sauce over all. Sprinkle with remaining cheese. Bake uncovered, until hot and bubbly, about 15 minutes.

This recipe yields 6 servings.

Source:
The Mushroom Council at http://www.mushroomcouncil.com

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