Mushroom-Egg Divan

Source: America's Favorite Food Associations

This divan is great for brunch or dinner.

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Serves: 6
Prep Time: 15 minutes
Cook Time: 35 minutes

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1 pound fresh mushrooms
1 (10 3/4 ounce) can Campbell's® Cream of Mushroom
2 tablespoons chives, snipped, or onion minced
4 ounces (1 cup) Cheddar cheese, shredded
2 (10 ounce) packages frozen broccoli spears, cooked and drained
6 large eggs, hard-cooked, peeled and halved
4 tablespoons butter
1/4 cup milk
1/8 teaspoon ground black pepper

Preheat oven to 375 degrees. Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups); set aside. In a large skillet, melt butter. Add mushrooms; saute until golden, about 5 minutes. Stir in soup, milk, chives and black pepper. Bring to the boiling point. Stir in half of the cheese; cook and stir until cheese melts. Arrange broccoli in a buttered 10 x 16 x 2 inch baking pan. Top with eggs. Pour sauce over all. Sprinkle with remaining cheese. Bake uncovered, until hot and bubbly, about 15 minutes. If desired, serve over toast points.

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