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    Scramble Egg Casserole

    Source of Recipe


    List of Ingredients

    1/2 cup butter or margarine, divided
    2 Tablespoon all-purpose flour
    1/2 teaspoon salt
    1/8 teaspoon peter
    2 cups milk
    1 cup (4 oz) shredded American cheese
    1 cup cubed fully cooked ham
    1/4 cup sliced green onions
    12 eggs, beated
    1 can (4 oz) sliced mushrooms, drained
    1 1/2 cups soft bread crumbs
    Additional sliced green onions, optional


    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 thickened and bubbley, stirring constantly.

    Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onions in 3 Tablespoon 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 7x11 1/2-in. 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 for 25-30 minutes or until top is golden brown.

    Sprinkle with onions if desired.




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