Eggs Cheese Casserole - Recipes - Page 5

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Results 41 - 50 of 7,220 for eggs cheese casserole

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41. EGG CHEESE CASSEROLE

Spread cheese and cubed butter in bottom ... over mixture. Mix eggs, dry mustard, salt and ... butter. Bake at 350 degrees for 35 to 45 minutes.

42. HAM, CHEESE AND EGG CASSEROLE

I used 2 packages of ... bread, ham and cheese, and top with 1 layer of bread. Pour eggs mixed with milk over the ... for 1 hour at 350 degrees.

43. SWISS CHEESE AND EGG CASSEROLE

In small bowl, combine bread ... and add to eggs. Beat well. With 2 ... Pour into greased casserole (10 inch), topping with cheese, bacon and bread crumbs. ... serve. Creamy and rich.

44. BRUNCH EGG AND CHEESE PIE/CASSEROLE

Sharp cheddar and Mozzarella make ... pie pan or casserole of comparable size. Cover well ... sliced hard boiled eggs and shredded or grated cheese. Pour white sauce over ... reheat the next day.

45. JO ANN'S SNAPPY CHEESE EGG CASSEROLE

Butter 9 x 12 inch ... Spread chilies and cheese in bottom of dish. Beat Bisquick, milk and eggs. Pour over cheese mixture. Bake 1 hour at 350 degrees.

46. "EGG CHEESE CASSEROLE"

Cook and stir onion in ... inches). Top with egg slices; sprinkle with cheese. Beat remaining ingredients except ... on top of casserole). Bake at 350 degrees for 30 to 35 minutes. 6 servings.

47. EGG AND CHEESE CASSEROLE

Combine milk, eggs, and seasoning. Layer toast and cheese in 9 x 13 inch ... cheese. Refrigerate at least 12 hours. Bake 1 hour at 375 degrees.

48. EGG AND CHEESE CASSEROLE

Lightly grease a 9"x13" pan. ... greased pan; melt cheese and butter in the top ... Beat together eight eggs and four cups of milk; ... onions, etc. on top.

49. SOUR DOUGH EGG AND CHEESE CASSEROLE

Celery salt, Italian seasoning, MSG. Mix cheese, seasonings, eggs and milk. Take crust off ... sausage, chilies, ham, mushrooms, etc. if desired.

50. CHEESE AND EGG CASSEROLE

Break into 9 x 12 ... together. Pour over bread and cheese and top with bacon. Refrigerate overnight. Bake 350 degrees 1 hour uncovered. Serves 6.

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