Herbal Egg Casserole

Herbal Egg Casserole

This easy casserole recipe is for six servings, more if served as part of a buffet,  but any leftovers can easily be reheated. English muffins and wedges of avocado, along with herbed tomato juice, will make it a complete meal.

The nice thing about it is that it can be prepped well ahead of time so that the cook isn’t overwhelmed at the last minute.

Cook and crumble 12 slices of bacon

Peel and slice 12 hard boiled eggs and layer them in a buttered casserole

Blend:

• 1 cup of milk
• 1 cup of mayonnaise
• 2 cans cream of mushroom soup (or celery soup)
• ½ teaspoon thyme
• 2 Tablespoons freshly snipped chives

Pour the mixture over the sliced eggs

Pop into a 350 degree oven for 20 minutes

Sprinkle with paprika and the crumbled bacon and bake for 10 additional minutes.