March 29th, 2010 by alice
Tags: Bacon, Breakfast, Casserole, Cheese
INGREDIENTS
- 1/2loafFrench bread, cubed
- 4ouncesgruyere cheese, shredded
- 4ouncesmonterey jack cheese, shredded
- 12slicesbacon, cooked and crumbled
- 2scallions, chopped
- 8eggs
- 1 1/3cupsmilk
- 1/3cupwhite wine
- 1teaspoonDijon mustard
- 3/4cupsour cream
- 1/4teaspoonblack pepper
- 1/8teaspooncayenne pepper
- 1/2cupparmesan cheese, grated
DIRECTIONS
- Spray 9×13 pan with cooking spray.
- Cover bottom with bread, sprinkle with cheeses, bacon and scallions.
- Beat together eggs through cayanne pepper until foamy.Pour over bread, cheese, bacon and scallion mixture.
- Cover with foil and bake at 350 for 20 minutes.
- Remove foil and sprinkle with parmesan cheese.
- Bake uncovered for 30 more minutes.
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March 29th, 2010 by alice
Tags: Chickenla, King
INGREDIENTS
- 2tablespoonsoil
- 1/2lbsliced mushrooms
- 1/2smallonion, chopped
- 1 (10 1/2 ounce)cancream of chicken soupor cream of mushroom soup
- 1teaspoonpoultry seasoning
- 1cupmilk
- 2tablespoonspimientos, chopped (optional)
- 2cupscooked chicken, diced or cooked turkey
- 1cupfrozen peas
- salt and pepper
- 6biscuitsor toast
DIRECTIONS
- Saute the onion and mushrooms in the oil until onion is translucent.
- Add the soup, poultry seasoning, and milk mixing until well blended.
- Add the pimento, if using, the chicken, peas, salt, and pepper.
- Cook 10-12 minutes.
- Cut biscuits in half.
- Serve chicken and gravy sauce on biscuits or toast points, if preferred.
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