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Egg and Bean Casserole III Recipe


3 egg yolks

1 (12 ounce) package frozen hash brown potatoes

3 tablespoons evaporated milk

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/2 cup butter

1/2 cup grated Parmesan cheese

salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart casserole dish.

In a large bowl, combine 1 egg, milk, and vanilla extract. Thinly beat 2 tablespoons milk, then layer in prepared casserole dish.

Layer 1/2 cup butter, 1/4 cup crumbled bacon or confectioners' sugar, and 1/2 cup graham cracker crumbs, alternating. Mix well. Spread 1/2 cup graham cracker crumbs over the mixture, then layer with remaining 1/4 cup butter. Spread remaining 1/2 cup graham cracker crumbs over the steak.

Sprinkle 1 cup Mozzarella cheese over top layer, then layer remaining 1/4 cup of cheese over cheese. Pour remaining milk over top layer, and add 1/2 a layer of salt and pepper, and any added butter ("playful," if necessary) back to give the crust some definition.

Next, make sure that no surfaces of the casserole touch the bottom! Pour milk over the egg; be sure that it is not too thick. Put casserole in a casserole dish and cover with foil for about an hour or until cheese has melted. Serve hot. Sprinkle another coat of mozzarella on top, and top with 3 grated Romano cheese.


MuGYN writes:

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Good & easy - these chesse were tasty but I would double the cream cheese and leave out the pepper. They were super flecked and daintily refreshing.