Scrambled Egg Casserole
This is also perfect for those Saturday mornings when everyone is gathered for breakfast.
★★★★★ 1 vote5
1/2 cbutter or margarine, divided
2 Tbspall-purpose flour
1 cshredded process american cheese
1 ccubed fully cooked ham
1 can(s)(4-ozs.) mushroom stems and pieces, drained
1 1/2 csoft bread crumbs
·additional sliced green onions, optional
How to Make Scrambled Egg Casserole
- In a medium saucepan, melt 2 tablespoons 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 heat. Add cheese; mix well and set aside.
- In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs. Cook over medium heat, stirring occasionally, until eggs begin to set. Add the mushrooms and cheese sauce; mix well.
- Pour into a greased 11"x7"x2" 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 for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.