EGG FOO YOUNG CASSEROLE - Genie

CASSEROLE
8 eggs, beaten
1 1/2 c. thinly sliced celery
1 (16 oz.) can bean sprouts, drained
1/2 c. nonfat dry milk powder
2 tbsp. chopped onion
1 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. ground pepper

MUSHROOM SAUCE
2 1/2 tbsp. cornstarch
1 1/2 c. chicken broth, divided
1 tbsp. soy sauce
1 (4 oz.) can drained, sliced
mushrooms
2 tbsp. sliced green onions

Stir together all casserole ingredients; pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, broth mixture and soy sauce. Cook, stirring until thickened and smooth; add mushrooms and green onions. To serve, cut casserole into squares and top with mushroom sauce. Makes 6 servings.

SMOKY EGG CASSEROLE - Genie
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1 1/4 c. milk
1 (16 oz.) roll smoke flavored cheese
spread
6 slices bacon
3 slices bread, cut in 1/4" cubes
12 eggs, slightly beaten
1 c. frozen peas, cooked, drained
1 (6 oz.) can sliced mushrooms, drained
1/2 c. chopped pimiento
1 tbsp. vegetable oil
1 tomato, cut in wedges
Snipped chives

In a medium saucepan, melt butter or margarine. Blend in flour; add milk. Stir constantly over medium high heat until mixture thickens and bubbles. Reduce heat to low. Stir in cheese spread until melted; set aside. In a large skillet, cook bacon over medium high heat until crisp. Drain on paper towels. Reserve drippings in skillet. Crumble bacon and refrigerate. To make croutons, cook bread cubes in bacon drippings until crisp, stirring occasionally. Remove croutons and set aside. In a medium bowl mix eggs, peas, mushrooms, pimiento and 2 tablespoons chives. In the same large skillet, heat oil. Add egg mixture. Cook over medium high heat, gently lifting edges of egg mixture so uncooked portion flows underneath. When eggs are set, fold in cheese spread mixture. Turn mixture into 12"x7" baking dish. Cover and refrigerate overnight. About 30 minutes before serving, preheat oven to 350 degrees. Remove cover from casserole. Bake 20 minutes. Top with croutons and crumbled bacon. Bake 10 minutes or until heated through. Garnish with tomato wedges and snipped chives. Makes 6 to 8 servings.

EGG SANDWICH CASSEROLE - Genie
16 slices of bread
8 slices of ham
8 slices of cheddar or American cheese
2 tsp. onion powder
1/2 c. melted butter
6 eggs, well beaten
3 c. milk
1/2 tsp. dry mustard
1/2 tsp. tarragon
Paprika
Crushed potato chips

Place bread, ham, cheese - sandwich wise in a pan big enough to hold the sandwiches. Mix other ingredients. Beat well and pour over top of sandwich. Cover with crushed potato chips. Crumbled bacon can be used also. Cover and refrigerate overnight. Remove from refrigerator 1 hour before placing in oven. Pour 1/2 cup melted butter over top. Bake 1 hour at 350 degrees. Serve hot.

POTATO CHIP AND EGG CASSEROLE - Genie
1/4 lb. potato chips
3 tbsp. melted butter
2 tbsp. chopped green pepper
2 tbsp. flour
1 can cream of mushroom soup
Hard boiled eggs 
1 cup tuna or chicken
1 c. milk
1 tsp. salt
Dash of garlic salt

Crumble potato chips and set aside. Saute green peppers in a saucepan. Add salt, pepper, garlic salt, soup, flour and milk. Cook until thick, stir from time to time so that it will not scorch on the bottom of the pan. Grease your casserole or baking pan. Use 1/3 of the potato chips for the bottom layer. Use sliced eggs, tuna or chicken for the next layer. Next, use some of the soup mixture for the next layer. Continue layering. Top layer should be potato chips. Bake in a 375 degree oven for 20 minutes.

POTATO AND EGG CASSEROLE - Genie
1 box. (6 oz.) Betty Crocker dehydrated hash brown potatoes
5 eggs
1/2 c. cottage cheese
1 c. shredded Jack or Swiss cheese
1 green onion, sliced
1 tsp. salt
1/8 tsp. pepper
1/2 c. milk
4 drops Tobasco
6 slices bacon, diced
Paprika

Put hash browns in large bowl (over 1 quart hot tap water) let stand for 10 minutes and drain. Beat eggs lightly, stir in potatoes, cheeses, onion, milk and seasonings. Turn into buttered casserole. Scatter bacon on top. Then sprinkle all with paprika. Bake at 350 degrees for 40 minutes (or until top is lightly browned). Let set for 5 to 10 minutes, then cut into wedges.

EGG-CHEESE CASSEROLE - Genie
1 c. onion, sliced
1 tbsp. butter
8 hard cooked eggs
2 c. (8 oz.) shredded Swiss cheese
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. milk
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. dill weed
1/4 tsp. pepper
6 slices rye bread, buttered & cut diagonally into 4 pieces

Cook and stir onion in butter until tender; spread in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2 inches). Top with egg slices; sprinkle with cheese. Beat remaining ingredients except bread. Pour soup mixture over cheese; overlap bread slices (butter side up on top of casserole). Bake at 350 degrees for 30 to 35 minutes. 6 servings.

HOT SAUSAGE EGG CASSEROLE - Genie
3 lb. sausage, 1 hot, 2 mild
1 onion, chopped
2 green peppers, chopped
4 tomatoes, chopped
3 c. shredded Cheddar cheese
3 c. Bisquick
3 c. milk
9 eggs
1 tsp. salt

Bake at 350 degrees in a 9 x 13 pan or larger. Brown sausage in skillet, mix green pepper, onion, tomatoes together and pour over sausage. Sprinkle cheese on top. Pour Bisquick mixture over all then bake at 350 degrees for 35 to 40 minutes. Should have a slightly brown tone.

EGG AND GREEN BEAN CASSEROLE - Genie
1 qt. green beans
1/4 c. butter
1/4 c. chopped onions
1/4 c. flour
2 c. milk
2 tsp. salt
1/8 tsp. pepper
Dash of thyme
Dash of savory
1 tbsp. chopped parsley
6 hard boiled eggs, sliced
1/4 c. pkg. dry bread crumbs
1/2 c. grated Swiss cheese

Preheat oven to 375 degrees. Melt butter in pan. Saute onion until tender, about 3 minutes. Remove from heat; blend in next 7 ingredients. Bring to boil, stirring. Simmer 2 minutes. Layer beans, eggs, and sauce in 1 1/2 quart casserole. Combine crumbs and cheese; sprinkle on top. Bake 20 minutes. Serves 4 to 6.

Eggs and Tomatoes Florentine - OutdoorLadybug

2 (10 ounces) packages frozen creamed spinach
8 eggs
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
2 medium ripe tomatoes, sliced
1/4 cup grated parmesan cheese

Preheat oven to 400 degrees.  Butter 10"x6" or 8" square baking dish.Cook spinach according to pkg. directions. Meanwhile, in blender combine eggs, sour cream, salt, pepper and nutmeg. Blend 1 minute. Pour into baking dish. Bake until set, 10 to 12 minutes. Remove from oven. Preheat broiler, spoon cooked spinach over egg layer. Arrange tomatoes over spinach. Sprinkle with cheese.Broil 2 to 3 minutes or until lightly browned.