Mushroom-Egg Divan Recipe - Cooking Index
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 |
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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