Mushroom-Egg Divan

By á-174942

Ingredients

• 1 pound fresh mushrooms
• 1 can condensed cream of mushroom soup - (10 3/4 oz)
• 2 tablespoons snipped chives (or minced onion)
• 4 ounces cheddar cheese shredded
• 2 packages frozen broccoli spears - (10 oz ea) cooked, drained
• 6 large hard-cooked eggs peeled, halved
• 4 tablespoons butter or margarine
• 1/4 cup milk
• 1/8 teaspoon freshly-ground black pepper

Details

Servings 6

Preparation

Step 1

Pre-heat oven to 375 degrees. Rinse, pat dry and slice fresh mushroom (makes about 5 1/2 cups); set aside.

In a large skillet melt butter. Add mushrooms; saute until golden, about 5 minutes. Stir in soup, milk, chives and black pepper. Bring to the boiling point. Stir in half of the cheese; cook and stir until cheese melts.

Arrange broccoli in a buttered 10- by 6- by 2-inch baking pan. Top with eggs. Pour sauce over all. Sprinkle with remaining cheese. Bake uncovered, until hot and bubbly, about 15 minutes. If desired, serve over toast points.

This recipe yields 6 servings.