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1 doz. eggs, scrambled and
1 lb. bacon, diced, cooked and
8 oz. shredded Colby or
Cheddar cheese
1 (8 oz.) can mushrooms,
1 can cream of chicken soup
2/3 c. half and half (or
evaporated milk)

In a 9 x 13-inch casserole, layer the eggs (crumbled),
bacon, mushrooms and cheese. This much can be made a day
ahead. Cover and refrigerate. When ready to bake, mix: 1 can
cream of chicken soup and 2/3 cup half and half (or evaporated
milk). Pour over layered casserole. Bake at 325 degrees for 40
minutes. Can be held warm for 2 hours and still taste yummy.

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