Ham And Egg Casserole Dated 1944 |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
HAM AND EGG CASSEROLE DATED 1944 This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. Notation on card has this one dated 1944. Read more . I left the comment in at the end of the recipe as I found it priceless . Ingredients:
1 hard boiled egg per person |
1 cup chopped cooked ham to each 3 or 4 eggs |
1 can thinned mushroom soup |
bread crumbs |
grated cheese |
Directions:
1. Split eggs lengthwise.
2. Place in bottom oiled baking dish then cover with ham.
3. Pour soup over all then cover with buttered bred crumbs and sprinkle lightly with cheese.
4. Bake slowly until cheese and bread crumbs are rich brown then serve on onion toast.
5. “Would like to second the motion for no tipping in beauty shops. Prices are high in most Washington shops and when the “customary 10% tip” (as I was reminded in a leading shop) is added, the price becomes exorbitant.”
|
|