Scrambled Egg Casserole

Name: Scrambled Egg Casserole
Ingredients: 1/2 cup butter, divided; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 cups whole milk; 1 cup shredded American cheese; 1 cup cubed fully cooked ham; 1/4 cup sliced green onions; 12 large eggs, beaten; 1 jar (4 ounces) sliced mushrooms, drained; 1-1/2 cups soft bread crumbs; Additional sliced green onions, optional

12 ingredients

3 steps

Ingredients

1/2 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups whole milk
1 cup shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 large eggs, beaten
1 jar (4 ounces) sliced mushrooms, drained
1-1/2 cups soft bread crumbs
Additional sliced green onions, optional

Directions

1

In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside.
2

In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight.
3

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.