Scrambled Egg Casserole
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Scrambled Egg Casserole
  Casserole    Eggs    Ham  
Last updated 6/12/2012 12:57:05 AM. Recipe ID 19496. Report a problem with this recipe.
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      Title: Scrambled egg casserole
 Categories: Eggs, Casseroles, Ham
      Yield: 7 Servings
 
    1/2 c  Butter, divided
      2 tb Flour
    1/2 ts Salt
    1/8 ts Pepper
      2 c  Milk
      1 c  (4 oz.) shredded process
           -- American cheese
      1 c  Cubed fully cooked ham
    1/4 c  Sliced green onions
     12    Eggs, beaten
      4 oz Can sliced mushrooms, drain
  1 1/2 c  Soft bread crumbs
           Additional green onions;
           -- sliced
 
  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 skilet,
  saute' 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 11x7x2" baking dish. Melt
  remaining butter; toss with bread crumbs. Sprinkle over top of
  casserole. Cover and refrigerate for 2-3 hours or overnight.  Bake,
  uncovered, at 350 degrees for 25-30 minutes or until top is golden
  brown. Sprinkle with onions if desired.
  
  Serves:  6-8
  




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Recipe ID 19496 (Apr 03, 2005)

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