Scrambled Egg Casserole
1/2 cup butter or margarine, divided
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup (4 ounces) shredded process American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 ounces) sliced mushrooms, drained
1-1/2 cups soft breadcrumbs
Additional sliced green onions, optional
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 the heat. Add cheese; mix well and set aside. In a large skillet, sauté ham and onions in 2 tablespoons butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11-in. X 7-in. x 2-in. baking dish. Melt remaining butter; toss with breadcrumbs. Sprinkle with onions if desired. Yield: 6-8 servings.
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