- 2 dozen eggs
- 1/2 cup milk
- 1/2 cup butter
- 4 cups sliced mushrooms
- 2 cans mushroom soup
- 2 tablespoons sherry (can use cooking sherry)
- 1/2 cup processed cheese spread (or 1 cup grated cheese)
- 1 cup chopped green onions
- 2 cups grated sharp cheddar
- In a large fry pan, melt 1/4 cup (half of the full amount in ingredients) butter and add mushrooms. Fry until browned and the liquid from the mushrooms has reduced.
- Add the mushroom soup, sherry, and processed cheese spread. Stir together until heated through.
- Set aside.
- In a large bowl or blender container, beat the eggs together with the milk until well combined.
- In a large fry pan, melt the remaining 1/4 cup butter on medium low heat. Add the beaten eggs and stir until the eggs are just barely cooked. They should be still a bit wet. Don’t overcook.
- Arrange the scrambled eggs evenly in a greased 9 X 13 pan.
- Add the mushrooms and then green onions.
- Pour warm mushroom soup mixture on top.
- Sprinkle with grated cheddar.
- Bake at 250 for 50 minutes.
Add cubed ham or farmer sausage on top of the scrambled eggs before adding the soup if desired.
This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping.
- 1 can Cream of Mushroom Soup or Condensed 98% Fat Free Cream of Mushroom Soup
- 1/2 cup milk
- 2 tablespoons chopped pimiento (optional)
- 1 cup frozen green peas
- 2 cans (about 5 ounces each) tuna in water, drained
- 4 ounces (about 2 cups) medium egg noodles, cooked and drained
- 2 tablespoons plain dry bread crumbs
- 1 tablespoon butter, melted
- Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
- Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
- Bake for 5 minutes or until the bread crumb mixture is golden brown.
A long time Cooper family tradition and a favorite of mine as well.
- 2 tbsp butter
- 1/4 cup onion, diced
- 1/4 cup celery, thinly diced
- 1 tbsp flour
- 3/4 cup chicken stock
- 1/2 cup cream (or milk)
- 1/2 tin cream of mushroom soup
- 2 cups chicken or turkey, diced
- 1 cup frozen peas
- 8 slices sandwich bread, crusts removed
- Melt butter. Add onions and celery, and saute until translucent.
- Sprinkle with flour and stir to absorb butter.
- Add chicken stock, cream and soup. Stir well and let simmer 5 minutes.
- Add meat and peas. Simmer another 15 minutes.
- While the sauce is simmering, cut crusts off bread and press slices into muffin tin forming little bread cups.
- Toast in 400º oven for 8-19 minutes. When toasted, remove to plate and fill with sauce. Serve immediately.
Yields 4 servings.
Who doesn’t love classic green bean casserole with its creamy veggies and crunchy onion topping!
- 2 cans (14.5 oz each) French-style green beans, drained
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1/4 cup milk
- 1 can (2.8 oz) French-fried onions
- Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk
- Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.