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Scrambled Egg Casserole

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cheese Sauce:

  2. 2 tablespoons butter

  3. 2 1/2 tablespoons all-purpose flour

  4. 2 cups milk

  5. 1/2 teaspoon salt

  6. 1/8 teaspoon freshly ground pepper Egg Mixture:

  7. 1 cup (4-ounce) shredded processed American cheese

  8. 1 cup cubed ham or Canadian bacon

  9. 1/4 cup chopped green onion

  10. 1 tablespoon butter

  11. 1 dozen eggs, beaten

  12. 1 (4-ounce) can sliced mushrooms, drained

  13. 1/4 cup melted butter

  14. 2 1/4 cup soft bread crumbs

  15. 1/8 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. For cheese sauce, melt butter in a heavy saucepan over low heat. Blend in flour and cook 1 minute. Gradually add milk and cook over medium heat until thickened, stirring constantly. Remove from heat and add salt, pepper and cheese and stir until cheese melts and mixture is smooth. Set aside.

  2. Saute ham and green onion in 1 tablespoon butter in a large skillet until onion is tender.

  3. Add eggs and cook over medium heat, stirring to form large, soft curds. When eggs are set stir in mushrooms and cheese sauce.

  4. Spoon egg mixture into a greased 13 x 9 x 2-inch baking pan.

  5. Combine 1/4 cup melted butter and the bread crumbs, mixing well. Spread evenly over egg mixture and then sprinkle with paprika. Cover and refrigerate casserole overnight.

  6. Uncover and bake at 350°F (175°C) for 30 minutes or until heated thoroughly.

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