Scrambled Egg Casserole
This recipe needs a little plan-ahead, best if refrigerated overnight.
Ingredients:
1/2 C. butter, divided
2 T. all-purpose flour
1/2 t. salt
1/8 t. pepper
2 C. milk
1 C. shredded American cheese
1 C. cubed fully cooked ham
1/4 C. sliced green onions
12 eggs, beaten
1 can sliced mushrooms, drained
1 1/2 C. soft bread crumbs
Additional sliced green onions, optional
Directions:
In a medium saucepan, melt 2 T. 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 from the heat. Add cheese; mix well and set aside.
In a large skillet, saute ham and onions in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well.
Pour in a 7 x 11 1/2 inch 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 350ºF. for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.
Yield: 6-8 servings.
|
