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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Scrambled Egg Casserole Recipe

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This recipe for Scrambled Egg Casserole is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR CHEESE SAUCE:
4 T. butter or margarine
4 T. flour
2 c. milk
Salt and pepper to taste
2 c. cheddar cheese
1/2 tsp. dry mustard

FOR CASSEROLE:
1 c. cubed ham or crispy bacon pieces
1/4 c. chopped green onions
3 T. butter or margarine, melted
12 eggs, beaten
1 (4 oz.) can sliced mushrooms, drained
1 T. butter, melted
3/4 c. soft breadcrumbs
Paprika
Directions:
Directions:
FOR CHEESE SAUCE: Melt butter in saucepan over low heat, and add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and pepper, cheddar cheese and dry mustard and stir until cheese is melted. Remove from heat.

FOR CASSEROLE: Saute ham and green onions in 3 T. butter in a large skillet until onion is tender, then add eggs. Cook without stirring until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened but still moist (do not stir constantly). Gently stir in mushrooms and cheddar cheese sauce.

Spoon egg mixture into greased rectangular baking dish. Combine breadcrumbs and 1 T. melted butter and spread evening over egg mixture. Sprinkle with paprika and cover and refrigerate up to 8 hours.

Preheat oven to 350. Remove from refrigerator, let stand 30 minutes and bake for 30 minutes or until thoroughly heated.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Can make the night before serving.

 

 

 

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