Scrambled Egg Casserole
List of Ingredients
1/2 cup butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded process American cheese
1 cup cubed fully cooked ham (bacon cooked is also good)
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 ounces) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional
Recipe
In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and
pepper; cook and stir until bubbly. Gradually stir in milk; cook until
thickened and bubbly, stirring constantly. Remove from heat. Add
cheese; mix well and set aside.
In a large skillet, saute ham and onions in 3 tablespoons butter until
onions are tender. Add eggs; cook and stir until they begin to set.
Add mushrooms and cheese sauce; mix well. Pour into a greased
11x7x2-inch baking pan. Melt remaining butter; toss with bread crumbs.
Sprinkle over top of casserole. Cover and refrigerate 2-3 hours or
overnight.
Remove pan from refrigerator 30 minutes before baking. Bake,
uncovered, at 350 degrees F for 25-30 minutes or until top is golden
brown. Sprinkle with onions if desired. Yield: 6-8 servings.
Source: TOH Home-Style Recipes, Volume 1, 2001
Posted by wolfeagle66 on morethancereal@yahoogroups.com
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