Scrambled egg casserole

1 servings

Ingredients

Quantity Ingredient
Is really special.\" - Marry
Anne McWhirter

Directions

½ cup butter, divided 2 Tbsp. flour ½ tsp. salt ⅛ tsp.

pepper 2 cups milk 1 cup (4 oz.) shredded process American cheese 1 cup cubed fully cooked ham ¼ cup sliced green onions 12 eggs, beaten 4 oz. can sliced mushrooms, drained 1½ cups soft bread crumbs Additional sliced green onions In a medium saucepan, melt 2 Tbsp. butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skilet, saute' ham and onions in 3 Tbsp. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11x7x2" baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.

Serves: 6-8 From: "Taste of Home" Magazine, Feb/Mar 1995 "With satisfying ingredients like ham and a creamy cheese sauce, this dish

From: Debbie Carlson Date: 04-02-95 (159) Fido: Cooking

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