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Scrambled egg casserole

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Ingredients/Components

milk - 2 c
salt - 1/2 tsp
eggs, beaten - 12 item
all-purpose flour - 2 Tbsp
pepper - 1/8 tsp
sliced green onions - 1/4 c
soft bread crumbs
4 oz - 1 c
can sliced mushrooms, drained - 1 oz
butter or margarine, divided - 1/2 c
cubed, fully cooked ham - 1 c
additional sliced green onions optional - 1 item

How to make scrambled egg casserole:

In medium saucepan, melt 2 tablespoons 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. Add cheese. Mix well. Set aside. In 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 11 x 7 x 2-inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate 2 to 3 hours or overnight. Bake uncovered at 350° for 25 to 30 minutes or until golden brown. Makes 6 to 8 servings.

Recipe categories: Egg, Breakfast, Casseroles.

Rating:

2.7

Average rating: 2.7, total votes: 3

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