Mushroom-and-Egg Casserole | Midwest Living

Mushroom-and-Egg Casserole

Mushroom-and-Egg Casserole

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  • Makes: 6 servings
  • Prep 20 mins
  • Cook 35 mins
  • Stand 5 mins

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This cheesy casserole is rich and satisfying. Serve it for dinner with corn bread and roasted red potatoes.


  • 4 slices prosciutto (about 1-1/2 ounces) or bacon
  • 8 scallions or green onions, thinly sliced (about 2/3 cup)
  • 1 tablespoon butter or margarine
  • 1 pound fresh shiitake* and/or button mushrooms, sliced
  • 8 eggs
  • 1 cup milk
  • 1/8 teaspoon pepper
  • 2 1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)


  1. In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
  2. Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
  3. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.
  4. Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.


  • * Remove and discard the tough stems from the shiitake mushrooms before slicing them.

Nutrition Facts

(Mushroom-and-Egg Casserole)

Servings Per Recipe 6, Fat, total (g) 25, carb. (g) 14, pro. (g) 23, vit. C (mg) 2, vit. A (IU) 1020, iron (mg) 2, cal. (kcal) 363, calcium (mg) 434, fiber (g) 2, sat. fat (g) 12, chol. (mg) 347, sodium (mg) 637

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