Turnpike House Egg Casserole

• 1/2 tsp salt
• 8 ounces Bacon -- cut in 1/2
• 1 tablespoon Butter
• 3 cups mushrooms ( 8 to 12 ounces ) -- sliced and chopped
• 1 small onion -- chopped
• 1 cup wild rice -- cooked
• 3/4 cup swiss cheese -- shredded
• 1/2 cup monterey jack cheese -- shredded
• 1/2 cup herb-seasoned stuffing cubes
• 4 tablespoons parsley -- snipped
• 1/4 tsp ground pepper
• 1/4 tsp fresh nutmeg -- grated
• 9 egg beaten
• 1 1/4 cups cream

Recipe By : Paul Goedhart
Serving Size : 6

Sauce
2 cans Cream of Mushroom soup
1 can Cheddar Cheese soup

In a large skillet, cook bacon until crisp. Drain and cool on paper towels. Reserve drippings.

Use some of the drippings to lightly grease 8X8X2 inch baking dish.

Return 1 tbl. drippings to skillet and add butter. Saute onions until tender, then add mushrooms and cook until most of the liquid evaporates. Set aside to cool.

In a large bowl, combine cooled bacon, mushroom/onion mixture, wild rice, cheeses, stuffing, and parsley.

In another bowl, combine salt, pepper, nutmeg, eggs, and cream. Pour over filling mixture and fold until combined. Pour mixture into baking dish. Refrigerate overnight. Return to room temp before baking, uncovered, in a 350 degree oven 45-50 minutes. Let stand 5 minutes before serving.

SAUCE:
Combine soups in a sauce pan and heat until hot, stirring to blend.

NOTE: I double this recipe and use a 9.5X13.5X2 inch baking dish.