Scrambled Egg Casserole Recipe

Ingredients

• 1/2 cup butter, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup (4 ounces) shredded process American cheese
• 1 cup cubed fully cooked ham
• 1/4 cup sliced green onions
• 12 eggs, beaten
• 1 jar (4 ounces) sliced mushrooms, drained
• 1-1/2 cups soft bread crumbs
• Additional sliced green onions, optional

Directions

• In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside.
• In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11-in. x 7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired. Yield: 6-8 servings.

Scrambled Egg Casserole published in Taste of Home February/March 1995, p31