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Scrambled Egg Casserole Recipe

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This recipe for Scrambled Egg Casserole, by , is from The Webb Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Knowles


1 cup cubed Canadian bacon
cup chopped green onion
3 tbsp. melted butter
1 dozen eggs, beaten
1 (4-oz.) can sliced mushroom, drained (optional)
Cheese sauce (recipe follows)
cup melted butter
2 cups soft breadcrumbs
⅛ tsp paprika

Cheese sauce
2 tbsp. butter
2 tbsp. all-purpose flour
2 cups milk
tsp. salt
⅛ tsp. pepper
1 cup shredded Cheddar cheese

Saute' ham and green onion in 3 tbsp. butter in a large skillet until onion is tender. Add eggs and cook over medium heat, stirring to form large, soft curds; When eggs are set, stir in mushrooms (if wanted) and cheese sauce. Spoon eggs into a greased 13 x 9 x 2 " baking pan. Combine cup melted butter and crumbs, mixing well. Spread evenly over egg mixture. Sprinkle lightly with paprika. Cover and chill casserole overnight.
Uncover and bake at 350 for 30 minutes or until thoroughly heated.

Cheese Sauce
Melt 2 tbsp. butter in a sauce pan over low heat. Blend in flour and cook 1 minute.
Gradually add milk; cover over medium heat until thickened, stirring constantly. Add salt, pepper, and cheese, stirring until cheese melts and mixture is smooth.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is the egg casserole I have used for Christmas breakfast for at least 40 years. It is prepared the night before which is helpful on a busy morning.




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