Scrambled Egg Casserole

Name: Scrambled Egg Casserole
Ingredients: 2 Tbsp. butter; 2 1/2 Tbsp. flour; 2 c. milk; 1/2 tsp. salt; 1/8 tsp. ground pepper; 1 c. American cheese, shredded; 1 c. cubed ham; 1/4 c. chopped green onions; 3 Tbsp. melted butter; 1 dozen eggs, beaten; 1 (4-oz.) can sliced mushrooms, drained; 1/4 c. melted butter; 2 1/4 c. soft bread crumbs

13 ingredients

8 steps

Ingredients

2 Tbsp. butter
2 1/2 Tbsp. flour
2 c. milk
1/2 tsp. salt
1/8 tsp. ground pepper
1 c. American cheese, shredded
1 c. cubed ham
1/4 c. chopped green onions
3 Tbsp. melted butter
1 dozen eggs, beaten
1 (4-oz.) can sliced mushrooms, drained
1/4 c. melted butter
2 1/4 c. soft bread crumbs

Directions

1

To make cheese sauce, melt 2 Tbsp. butter, blend in flour and cook for 1 minute.
2

Gradually stir in milk; cook until thick.
3

Add salt, pepper and cheese; stir until cheese melts.
4

Set aside. Saute ham and green onion in 3 Tbsp. butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in the mushrooms and cheese sauce.
5

Spoon eggs into a greased 13 x 9 baking pan.
6

Combine melted butter and bread crumbs; spread evenly over egg mixture.
7

Cover; chill overnight.
8

Uncover and bake at 350 degrees for 30 minutes.