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Scrambled Egg Casserole

There's nothing nicer than a delicious egg dish you can prepare the night before so you're not "scrambling" when guests arrive. With satisfying ingredients like ham and a creamy cheese sauce, this dish is really special. -Mary Anne McWhirter, Pearland, Texas

6-8 ServingsPrep: 20 min. + chilling Bake: 25 min.

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,

2 of 2

Scrambled Egg Casserole (continued)

Directions (continued)

uncovered, at 350° for 25-30 minutes or until top is golden
brown. Sprinkle with additional green onions if desired. Yield: 6-8
servings.

Nutrition Facts: 1 serving (1 each) equals 358 calories, 26 g fat (13 g saturated fat), 376 mg cholesterol, 885 mg sodium, 12 g carbohydrate, 1 g fiber, 19 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.