Creole Egg Casserole

3/4 Cup Hellman's Mayonnaise
3/4 Cup Milk
3/4 Cup Sour Cream
1 Can Mushroom Soup
1/4 Cup Green Onions, tops and bottoms, chopped
1/2 lb. Bacon, fried crispy to sprinkle on top
1 dz. Eggs, hardboiled, peeled and quartered
English Muffins/toasted
About 1 teaspoon Tony Catcher's Creole Seasoning
About 1 1/2 -2 teaspoons salt free Cajun Land Cajun Seasoning/ (can order on
Line if cannot get at your grocery)*

Mix 1st 4 ingredients and seasonings with wire whisk until well blended. Stir in green onion.

Spray 9x9 pyrex dish with Pam. Place just enough sauce to cover bottom of casserole dish. Layer quartered eggs and remaining sauce, ending with sauce. I make day or two before and refrigerate.

Heat at about 5 (1/2 strength) in microwave for 4-5 minutes to warm before putting in 275 degree oven. Stir. Bake for about 20 minutes or until hot. Stir a couple of times during baking as outer edges heat before center. Can top with bacon last 5 minutes or serve bacon on the side. Can omit bacon and sprinkle with more green onion.

Serve over toasted English muffins.

Serves 6-8. Doubles easily.

*I just taste to see when seasoned enough. Must have some unsalted seasoning as cannot get it seasoned enough without getting too salty. The eggs will soak up the salt in the sauce so should taste a little bit too salty but keep in mind that the bacon will add salt too.

Recipe Summary:
Yield: 8-10
Prep Time: 30 minutes
Cook Time: 30 minutes

Other recipes by Terrell House:
Crème Brule French Toast

Recipe Provided By:
Terrell House
New Orleans, LA

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