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Overnight Mushroom Egg Casserole




Source of Recipe


Taste Of Home






List of Ingredients



• 5 tablespoons butter, divided
  
• 1/3 cup all-purpose flour
  
• 1 1/2 cups milk
  
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
  
• 10 eggs
  
• 2/3 cup half and half cream
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  






Instructions



1. In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside.
   
2. In a bowl, whisk the eggs, cream, salt and pepper. In a skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Transfer to a greased 11x7x2 inch baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight.
   
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees for 32 to 36 minutes or until heated through.