Mushroom-Egg Brunch Casserole

Ingredients:

• 1/2 medium onion, chopped
• 1/2 green pepper, chopped
• 1 can mushrooms, drained
• 1/4 cup butter
• 2 dozen eggs
• 1/2 cup milk
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• 1 can cream of chicken soup
• 3/4 cup cubed Velveeta cheese
• 1 tsp. salt
• 1/2 tsp. pepper

Directions:

Saute' onion, green pepper and mushrooms in butter and remove from pan. Beat eggs until frothy and add milk. Scramble in pan with onion, pepper and mushrooms but allow to remain very moist. Stir in soup, cheese, cubes, salt and pepper. Mix all ingredients together and pour into butter 9x13 casserole. Bake at 225 degrees F uncovered about 45 minutes. May be prepared a day in advance and then heated at the last minute.

By Robin from Washington, IA