"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, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Dack
Added: Sunday, February 5, 2006


12 eggs, beaten
1/4 c. butter, melted
1 lb. browned sausage
1 cheese sauce recipe (below)
2 1/4 c. soft bread crumbs
1/8 t. paprika
1/4 c. chopped green onions
4 oz. sliced mushrooms

Cook eggs in large skillet (coated with butter or non-stick coating), stirring to form large soft curds. When eggs are set, stir in the cooked sausage and cheese sauce. Spoon into a greased 9x13 casserole dish. Combine 1/4 c. melted butter and bread crumbs, mixing well. Spread evenly over egg mixture. Sprinkle with paprika. Cover and chill overnight. Next morning, uncover and bake at 350 ***CHEESE SAUCE
2 T. butter
3 1/2 T. flour
2 C. milk
1/2 t. salt
1/8 t. pepper
1 c. (4 oz) shredded Velvetta Cheese
Melt butter in heavy saucepan over low heat. Blend in flour and cook one minute. Gradually add milk. Cook over medium heat until thickened. Add salt and pepper and cheese. Stir until cheese melts. Makes 2 1/2 cups.

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