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Pasta, Seafood and Eggs:
Egg Casserole

from Atlanta Cooknotes


INGREDIENTS:
1 cup fresh bread crumbs
12 hard-cooked eggs, sliced
1 pound bacon, cooked and crumbled
1 to 2 tablespoons bacon drippings
4 cups sour cream
2 (4-ounce) cans mushroom stems and pieces, drained
2 teaspoons salt
4 teaspoons chopped parsley
4 teaspoons chopped chives
1/2 teaspoon paprika
1-1/2 cups grated cheese
TO PREPARE:

Preheat oven to 350 degrees.  Sprinkle crumbs over bottom of a greased 9x12-inch casserole, and top with sliced eggs.  Mix remaining ingredients except cheese, and pour over eggs.  Sprinkle with cheese.  Bake 30 to 35 minutes or until bubbly.

SERVES: 10 - 12



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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