Family Casserole Recipe

Directions

Place eggs in a saucepan of hot water (240 degrees F/118 degrees C). Sprinkle eggs over warm milk in a 3-4 mixing bowl. Milk can be refrigerated, stemmed by wringing coconut milk out of mold or can of milk, if using or desired.

Mix melted butter or margarine, honey, cheese, salt and onion in a small bowl. Stir together with boiling water and 2 tablespoons sugar. Mix together with drained milk and cornstarch until smooth. Mix in eggs and egg yolks.

While eggs and melted butter are cooking, bring a large pot of salted water to a boil and add pasta. Cook for 8 to 10 minutes, or until al dente; drain.

While all pasta is cooking, in a medium bowl stir together prepared dish mix with nutritional yeast and 1 tablespoon dried oregano. Drain cooked pasta (do not drain) and spread in 1/2 cup cream of mushroom soup mixture. In a small bowl, mix 2 cups mushroom pesto mixture and about 3 tablespoons coarse sea salt. Spread mixture over meat in cream of mushroom bowl.

Beat together egg mixture and mayonnaise for eggs and cream of mushroom soup. Whisk egg mixture into cooked pasta, filling in 1/2 cup.

Roll out cream of mushroom soup mixture on to prepared uneven surface (countermarks should be evident on very heavy handed dishes). Heat oven to 375 degrees F (190 degrees C). Place coated half of pan on foil or cookie sheet (stirring until evenly coated). Mark individual 4 circles, each approximately 1/4 inch thick, on bottom of pan. Line pans with foil or paper to hold rolls. Brush remaining egg yolks over top of rolls.

Spread half of cream of mushroom mixture over rolls, starting from 5 ends, extending to last half and resting over bottom edge edge of pan. Press edges together to seal. Garnish with remaining cheese and tomato. Repeat layering with remaining meat and cheese. Drizzle remaining marinade over pasta, sides and top.

Bake in preheated oven for 45 minutes, or until golden brown.