Onion 'N' Egg Casserole © 1954

5 strips uncooked bacon
1 1/2 cups coarsely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
4 eggs
1-2/3 cups (large can) undiluted Carnation Evaporated Milk
1 cup water

Fry bacon slowly over low heat. When crisp, remove bacon and add onion to bacon drippings. Cook until slightly brown. Remove from heat. Combine crumbled bacon, onion, seasonings, sugar, eggs, and Carnation-water mixture. Mix well. Pour into buttered individual casseroles. Place in pan of hot water. Bake in moderate oven (350)F.) about 30 minutes. Serve at once with Mushroom Sauce (cream of mushroom soup, diluted or not, depending on degree of thickness you prefer). Makes 5 servings.

Mary Blake Favorite Recipes