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Scrambled egg casserole

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Ingredients/Components

Canadian bacon, cut in small pieces - 1 c
chopped green onion - 1/4 c
melted margarine - 3 Tbsp
eggs, beaten - 1 doz
can sliced mushrooms, drained - 1 oz
soft bread crumbs
paprika - 1/8 tsp
margarine
flour
milk - 2 c
salt - 1/2 tsp
pepper - 1/4 tsp
shredded American cheese - 1 c

How to make scrambled egg casserole:

Cheese Sauce:2 Tbsp. margarine2 1/2 Tbsp. flour2 c. milk1/2 tsp. salt1/4 tsp. pepper1 c. shredded American cheese Saute bacon and green onion in 3 tablespoons margarine in a large skillet until onion is tender. Add eggs and cook over medium heat, stirring to form soft curds. Stir in mushrooms and cheese sauce. Spoon eggs into a greased 13 x 9-inch baking dish. Combine melted margarine and crumbs; mix well. Spread evenly over eggs. Sprinkle with paprika. Cover and chill overnight. Uncover and bake in a 350° oven for 30 minutes or until heated.

Cheese Sauce: Melt margarine in a heavy saucepan over low heat; blend in flour and cook 1 minute. Gradually add milk; cook over medium heat until thickened, stirring constantly. Add salt, pepper and cheese. Stir until cheese melts and mixture is smooth. Yield: 12 to 15 servings.

Recipe categories: Egg, Breakfast, Casseroles.

Rating:

2.4

Average rating: 2.4, total votes: 8

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