Scrambled Egg Casserole

READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a med saucepan melt 2 tablespoons of 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 heat then mix in the Velveeta cheese until melted; set aside.
  • In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes).
  • Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
  • Add the mushrooms and cheese sauce; mix well.
  • Pour into greased 11x7 baking dish.
  • Melt remaining butter; toss with bread crumbs.
  • Sprinkle over top of casserole.
  • Cover and refrigerate 2-3 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.
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