1 cup cubed ham or canadian bacon
1/4 cup chopped green onions
3 tbsp melted butter
1 dozen eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 cheese sauce (recipe below)
1/4 cup melted butter
2 1/4 cup soft bread crumbs
1/8 tsp paprika
CHEESE SAUCE
2 tbsp butter
2 1/2 tbsp flour
2 cup milk
1/2 tsp salt
1/8 tsp pepper
1 cup american or cheddar cheese
A Recipe for
Scrambled Egg Casserole
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This is a recipe for Scrambled Egg Casserole from the recipe cookbook of Recipes-to-go (Egg)
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Saute' ham and green onion in 3 Tbl. butter in a large skillet until
onion is tender. Add eggs and cook over medium-high heat, stirring
to form large soft curds. When eggs are set, stir in mushrooms and
cheese sauce. Spoon egg mixture into a greased 13x9x2 inch baking
dish. Combine 1/4 cup melted butter and bread crumbs, mixing well;
spread evenly over eggs. Sprinkle with paprika. Cover and chill
overnight. Uncover and bake at 350* for 30 minutes or until heated
thoroughly. Yield: 12 to 15 servings.
CHEESE SAUCE: Melt butter in heavy saucepan over low heat; blend in
flour, cook for 1 minute. Gradually add milk; cook over medium heat,
stirring constantly, until thickened. Add salt, pepper, and cheese,
stirring until cheese melts and mixture is smooth. Yield: 2 1/2 cups.
Source: Southern Living Cookbook
Serves: 12
Scrambled Egg Casserole Recipe brought to you by Recipes To-Go