Scrambled Egg Casserole
- 1/2 cup butter or margarine, divided
- 2 TBL all-purpose flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 cups milk
- 1 cup (4 oz) shredded processed American
- 1 cup cubed fully cooked ham
- 1/4 cup sliced green onions
- 12 eggs beaten
- 1 can (4 oz) sliced mushrooms drained
- 1 1/2 cups soft bread crumbs
- Additional sliced green onions, optional for garnish
- In a medium saucepan, melt 2 TBL butter. Add flour, salt & pepper; cook and stir until mixture begins to bubble. Gradually stir in milk, cook until thickened and bubbly - stirring constantly. Remove from heat. Add cheese; mix well & set aside. In a large skillet, saute ham & onions in 3 TBL butter until onions are tender. Add eggs; cook and stir until they begin to set. Add mushrooms & cheese sauce; mix well. Pour into ungreased 11" x 7" x 2" baking dish. Melt remaining butter & toss with bread crumbs. Sprinkle over top of casserole. Cover & refrigerate for 2-3 hours or overnight. Bake, uncovered, @ 350 degrees until top is golden brown. garnish with onions if desired.
butter, tbl, salt, pepper, milk, american, green onions, eggs, mushrooms, bread crumbs, green onions
Taken from www.epicurious.com/recipes/member/views/scrambled-egg-casserole-1265722 (may not work)