Scrambled Egg Casserole
About
From Mom Cz. Can be put together the night before.
Ingredients
- 2 T. butter
- 2 ½ T. flour
- 2 c. milk
- ½ t. salt
- ⅛ t. pepper
- 1 c. shredded cheddar or american
- 1 c. cubed ham (or bacon or sausage)
- ¼ c. chopped green onion
- 3 T. butter
- 1 can mushrooms, drained and sliced
- 1 dozen eggs, beaten
- ¼ c. butter, melted
- 2 ¼ c. soft bread crumbs
- ⅛ t. paprika
Steps
Sauce
(first six ingredients: butter, flour, milk, salt, pepper, cheese)
Melt butter on low. Blend in flour. Cook one minute, the slowly add milk. Cook over medium heat, stirring constantly. Add salt, pepper, and cheese while stirring until the cheese melts and is smooth. Keep warm.
Casserole
(ham, onion, butter, mushrooms, eggs)
Saute meat and green onions in 3 T. butter. Add eggs and cook over medium heat until big soft curds form. Stick in mushrooms and cheese sauce. Put in a 9x13 casserole dish.
Topping
(butter, crumbs, paprika)
Combine bread crumbs and butter and top the egg mixture. Sprinkle paprika on top of that.
Cover and chill. Bake at 350℉ for 30 minutes.