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Scrambled egg casserole

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Ingredients/Components

milk - 2 c
salt - 1/2 tsp
flour
butter
eggs, beaten - 1 doz
melted butter - 3 Tbsp
paprika - 1/8 tsp
pepper - 1/8 tsp
soft bread crumbs - 2 c
chopped green onions - 1/4 c
or 4 oz - 1 c
cooked ham or Canadian bacon - 1 c
sliced mushrooms, drained optional - 4 oz

How to make scrambled egg casserole:

Cheese Sauce:2 Tbsp. butter2 c. milk1/8 tsp. pepper2 1/2 Tbsp. flour1/2 tsp. salt1 c. or 4 oz. shredded American cheese Saute ham and green onions in 3 tablespoons of butter in a large skillet until onions are 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 greased 13 x 9 x 2-inch baking pan. Combine 1/4 cup of butter and crumbs, mixing well. Spread evenly over egg mixture. Sprinkle with paprika. Cover and chill overnight. Uncover and bake at 350° for 30 minutes.

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

Recipe categories: Egg, Breakfast, Casseroles.

Rating:

Average rating: 4, total votes: 3

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