Mushroom Casserole

Ingredients

• 1/2 pint Barber’s Grade A Whipping cream
• 4 packs of Champignons (8 oz each or 4x227g)
• 1 pack of Ceasar’s croutons
• 2 large onions
• 5 eggs
• butter 50g

Instructions

• Boil eggs for 10 mins (or until hard-boiled), peel.
• Clean and chop onions into small squares/chunks.
• Add butter and onions to a pan, fry until golden (approx. 7 mins).
• Set onions to low temp.
• Clean and cut mushrooms (make sure to get rid of all dirt, if mushrooms are old, cut off the rim under the cap with a knife and clean inside).
• Mix mushrooms (cut into small chunks) with onions in the pan.
• Keep frying mushrooms and onions on medium heat until almost done (all water has evaporated from the pan).
• Turn oven temp to 350degF.
• Cut eggs into small squares/chunks.
• Once the mushrooms are done, move from pan to casserole dish.
• Add egg chunks and whipping cream.
• Mix well.
• Add a layer of croutons on top.
• Place uncovered into oven for 15 mins.
• Watch to make sure the croutons do not burn.