Scrambled Egg Casserole with Cheese Sauce Recipe

5 3 5
Scrambled Egg Casserole with Cheese Sauce Recipe
Scrambled Egg Casserole with Cheese Sauce Recipe photo by Taste of Home
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Scrambled Egg Casserole with Cheese Sauce Recipe

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5 3 5
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This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it—you'll enjoy it.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min.

Ingredients

  • CHEESE SAUCE:
  • 2 tablespoons butter
  • 7-1/2 teaspoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cubed process cheese (Velveeta)
  • 1 cup cubed fully cooked ham
  • 1/4 cup chopped green onions
  • 3 tablespoons butter, melted
  • 12 large eggs, beaten
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • TOPPING:
  • 1/4 cup melted butter
  • 2-1/4 cups soft bread crumbs

Directions

To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside.
In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce.
Spoon eggs into greased 13-in. x 9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes. Yield: 10-12 servings.
Originally published as Scrambled Egg Casserole in Country Woman March/April 1989, p29

Nutritional Facts

3/4 cup: 256 calories, 19g fat (10g saturated fat), 253mg cholesterol, 615mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 13g protein.

  • CHEESE SAUCE:
  • 2 tablespoons butter
  • 7-1/2 teaspoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cubed process cheese (Velveeta)
  • 1 cup cubed fully cooked ham
  • 1/4 cup chopped green onions
  • 3 tablespoons butter, melted
  • 12 large eggs, beaten
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • TOPPING:
  • 1/4 cup melted butter
  • 2-1/4 cups soft bread crumbs
  1. To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside.
  2. In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce.
  3. Spoon eggs into greased 13-in. x 9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes. Yield: 10-12 servings.
Originally published as Scrambled Egg Casserole in Country Woman March/April 1989, p29

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susieqmcf User ID: 7143756 215417
Reviewed Dec. 20, 2014

"I've made this recipe for years. My grown children are all vegetarian, so we leave out the ham and add a can of chopped green chiles. One of them hates mushrooms, so we leave those out. It's a wonderful dish, and making it ahead really helps."

MY REVIEW
luigimon User ID: 1692040 21212
Reviewed Apr. 19, 2014

"This is wonderful!! So creamy and cheesy, I will make this again, maybe for overnight guests."

MY REVIEW
BreezeMom User ID: 3173788 20596
Reviewed Nov. 30, 2011

"This was so good! Next time I'm going to put down a layer of hashbrown potatoes first, just because there is so much sauce, I think it could handle another layer."

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