SCRAMBLED EGG CASSEROLE

Scrambled Egg Casserole image

Provided by Tammy Raynes

Categories Eggs

Time 30m

Number Of Ingredients 11

1/2 c butter or margarine, divided
2 Tbsp all-purpose flour
1/2 tsp salt
1/8 tsp pepper
2 c milk
1 c shredded process american cheese
1 c cubed fully cooked ham
12 eggs, beaten
1 can(s) (4-ozs.) mushroom stems and pieces, drained
1 1/2 c soft bread crumbs
additional sliced green onions, optional

Steps:

1. In a medium saucepan, melt 2 tablespoons 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 heat. Add cheese; mix well and set aside.
2. In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs. Cook over medium heat, stirring occasionally, until eggs begin to set. Add the mushrooms and cheese sauce; mix well.
3. Pour into a greased 11"x7"x2" baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight.
4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.