Scrambled egg casserole

Scrambled egg casserole

Ingredients/Components

• milk - 2 c
• butter or margarine
• salt - 1/2 tsp
• eggs, beaten - 1 doz
• all-purpose flour
• paprika - 1/8 tsp
• pepper - 1/2 tsp
• soft bread crumbs
• 4 oz - 1 c
• chopped green onion - 1/4 c
• melted butter or margarine - 3 Tbsp
• can mushrooms, sliced and drained - 1 oz
• cubed ham or Canadian bacon - 1 c

How to make scrambled egg casserole:

Cheese Sauce:2 Tbsp. butter or margarine2 1/2 Tbsp. all-purpose flour2 c. milk1/2 tsp. salt1/2 tsp. pepper1 c. (4 oz.) shredded processed American cheese Saute ham and green onion in 3 tablespoons butter in a large skillet until onion is tender. Add eggs and cook over medium-high heat, stirring to form large, soft curds. When eggs are set, stir in mushrooms and Cheese Sauce. Spoon eggs into a greased 13 x 9 x 2-inch baking pan. Combine 1/4 cup melted butter and crumbs, mixing well. Spread evenly over egg mixture. Sprinkle with paprika. Cover and chill overnight. Uncover and cook at 350° for 30 minutes until heated through. Yields 12 to 15 servings.

Melt butter 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 and cook until cheese melts and mixture is smooth. Yield: about 1 1/2 cups.

Recipe categories: Egg, Breakfast, Casseroles.