Scrambled egg casserole

 
                          SCRAMBLED EGG CASSEROLE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Cubed ham or Canadian
                         -bacon
      1/4   c            Chopped green onions
    3       tb           Melted butter
    1                    Dozen eggs, beaten
    1       cn           (4 oz) sliced mushrooms,
                         -drained
                         Cheese sauce (recipe below)
      1/4   c            Melted butter
    2 1/4   c            Soft bread crumbs
      1/8   ts           Paprika
                         -----CHEESE SAUCE-----
    2       tb           Butter
    2 1/2   tb           Flour
    2       c            Milk
      1/2   ts           Salt
      1/8   ts           Pepper
    1       c            American or cheddar cheese
 
   Saute' ham and green onion in 3 Tbl. butter in a large
   skillet until onion is tender.  Add eggs and cook over
   medium-high heat, stirring to form large soft curds.
   When eggs are set, stir in mushrooms and cheese sauce.
   Spoon egg mixture into a greased 13x9x2 inch baking
   dish. Combine 1/4 cup melted butter and bread crumbs,
   mixing well; spread evenly over eggs. Sprinkle with
   paprika.  Cover and chill overnight. Uncover and bake
   at 350* for 30 minutes or until heated thoroughly.
   Yield: 12 to 15 servings.
   
   CHEESE SAUCE: Melt butter in heavy saucepan over low
   heat; blend in flour, cook for 1 minute. Gradually add
   milk; cook over medium heat, stirring constantly,
   until thickened.  Add salt, pepper, and cheese,
   stirring until cheese melts and mixture is smooth.
   Yield: 2 1/2 cups.
   
   Source: Southern Living Cookbook
  
 
 
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