Scrambled Egg Casserole

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.

Click here to view the Bluegrass Breakdown column in which this recipe appeared.

Click here to return to J.D.'s Kitchen Home Page.