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Scrambled Egg Casserole Recipe

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This recipe for Scrambled Egg Casserole is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 tbsp. butter or margarine, divided
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup (4 oz.) shredded processed American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
2 can (4 oz.) mushroom stems and pieces, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional
Directions:
Directions:
In a medium saucepan, melt 2 tbsp. 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, sauté ham and onions in 3 tbsp butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11 in. x 7 in. x 2 in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Remove from the refrigerator 30 minutes. before baking. Bake, uncovered, at 350 degrees fro 25-30 minutes, or until top is golden brown. Sprinkle with onions if desired.
Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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