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Scrambled Egg Casserole Recipe

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This recipe for Scrambled Egg Casserole, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbie Brown
Added: Tuesday, September 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 tbsp. butter or margarine, divided
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup (4 oz.) shredded processed American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
2 can (4 oz.) mushroom stems and pieces, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

Directions:
Directions:
In a medium saucepan, melt 2 tbsp. butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, sauté ham and onions in 3 tbsp butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11 in. x 7 in. x 2 in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Remove from the refrigerator 30 minutes. before baking. Bake, uncovered, at 350 degrees fro 25-30 minutes, or until top is golden brown. Sprinkle with onions if desired.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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