Night Before Scrambled Eggs

Name: Night Before Scrambled Eggs
Ingredients: 3 doz. eggs, mixed with 1/4 c. milk; 1 pkg. chipped beef; 2 cans mushroom soup; 1 lb. mushrooms or 2 to 3 (10 1/2 oz.) cans mushrooms; 1/4 lb. Velveeta cheese, grated; salt and pepper to taste; paprika (for topping)

7 ingredients

6 steps

Ingredients

3 doz. eggs, mixed with 1/4 c. milk
1 pkg. chipped beef
2 cans mushroom soup
1 lb. mushrooms or 2 to 3 (10 1/2 oz.) cans mushrooms
1/4 lb. Velveeta cheese, grated
salt and pepper to taste
paprika (for topping)

Directions

1

Beat 1/2 of the eggs at a time and scramble until soft stage. Put all eggs together.
2

Heat 2 cans mushroom soup, mushrooms and cheese until cheese is melted.
3

Put eggs into 9 x 13-inch pan; cover with soup mixture.
4

Sprinkle with paprika and refrigerate overnight.
5

One hour before serving, remove from refrigerator. Bake, covered, at 250° for 40 minutes and uncovered for 10 minutes.
6

Serves 18 to 20.