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Scrambled Egg Casserole Recipe | |
Brunch | |
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Ingredients:
1/2 cup butter OR margarine,DIVIDED2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups milk 1 cup(4 oz.) shredded process American cheese 1 cup cubed fully cooked ham 1/4 cup slced green onions 12 eggs, beaten 1 can(4 oz.) sliced mushrooms, drained 1-1/2 cups soft bread crumbs Additional sliced green onions, optional
Directions:
In a 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 thcikened and bubbly, stirring constantly. Remove from heat. Add cheese; mix well and set aside, In a 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 the mushrooms and cheese sauce; mix well. Pour into a greased 11-in.x7-in.x2-in. 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 F. for 25-30 minutes or until top is golden brown. sprinkle with onions if desired. Yield: 6-8 servings.This dish can be prepared the night before.
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