This recipe is from our Lukas Family Cookbook. It is really tasty and best the first day when the cornflakes are crispy, but I've reheated this for lunch and it was still tasty enough for leftovers. I'd make this for company. In fact, the recipe is for two 9- by 13-pans, but it is easily halved. I made it for Christmas brunch in 2022.
8 ounces corn flakes
1/2 cup butter, melted
2 dozen hard-cooked eggs, sliced
1 pound bacon, fried crisp, drained and diced
6 chopped scallions
2 tablespoons chopped fresh parsley
3 tablespoons bacon drippings
1 pound mushrooms, sliced
4 tablespoons butter
3/4 teaspoon thyme
1/8 teaspoon freshly ground pepper
16 ounces sour cream
1/4 teaspoon salt
1 3/4 cups mayonnaise
3/4 pound cheddar cheese, grated
Paprika
Combine corn flakes and melted butter. Layer in bottom of two greased 9 x 13-inch baking pans. Layer sliced, hard-cooked eggs on top of corn flakes.
Saute scallions and chopped parsley in bacon drippings. Saute mushrooms in butter with thyme, salt, and pepper.
Combine sour cream, mayonnaise, mushrooms, scallions, parsley, and bacon. Layer on top of eggs. Sprinkle grated cheese over sour cream mixture. Sprinkle paprika over cheese.
Bake in 325 degree oven for 30 to 45 minutes. Let set a few minutes before cutting. Serves 16-24.
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