Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Scrambled Egg Casserole

List of Ingredients




1/2 cup butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded process American cheese
1 cup cubed fully cooked ham (bacon cooked is also good)
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 ounces) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional



Recipe



In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and
pepper; cook and stir until bubbly. Gradually stir in milk; cook until
thickened 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 mushrooms and cheese sauce; mix well. Pour into a greased
11x7x2-inch baking pan. Melt remaining butter; toss with bread crumbs.
Sprinkle over top of casserole. Cover and refrigerate 2-3 hours or
overnight.

Remove pan from refrigerator 30 minutes before baking. 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.

Source: TOH Home-Style Recipes, Volume 1, 2001
Posted by wolfeagle66 on [email protected]