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Scrambled Egg Casserole

Posted by Solitary Dancer on May 15, 2007


Number of Servings: 12


Cheese Sauce:
2 tablespoons butter
2 1/2 tablespoons flour (I would substitute with Carbalose Flour)
2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup (4 ounces) Wisconsin Medium Cheddar cheese, shredded

Egg Layer:
3 tablespoons butter, melted
1 cup (4 ounces) cubed baked ham
1/4 cup chopped green onion
1 cup (8 ounces) cleaned, fresh mushrooms, sliced or one can
1/2 cup (4 ounces) mushroom slices, drained
1 dozen large eggs, beaten

1/4 cup butter
2 1/2 cups soft bread crumbs (this might be tough to substitute but here’s a great recipe for “toast” and it also makes nice bread so this might work)

Cooking Directions:

Cheese Sauce:
Melt butter in a 2 quart saucepan over medium heat. Whisk in flour and cook 1 minute, whisking constantly. Gradually whisk in milk until mixture boils and thickens, about 3 minutes. Add salt, pepper, and Cheddar cheese, whisking until cheese melts. Set aside.

Casserole (Egg Layer):
Melt butter in 10 inch diameter non-stick skillet; add ham, green onion and mushrooms; sauté until mushrooms begin to soften, about 3 minutes.

Add beaten eggs and cook over medium heat, lifting cooked eggs toward center and allowing uncooked eggs to flow to bottom. Avoid constant stirring. Cook until eggs are set, about 5 minutes. Stir in cheese sauce and mushrooms; blend gently.

Spray a 13×9 inch baking dish with non-stick spray; spoon mixture into dish. Combine topping ingredients; spread evenly over egg mixture. Cover with plastic wrap; refrigerate overnight. Uncover; allow to stand at room temperature for about 20 minutes before baking at 350° F for 30 minutes. Serve hot.

Recipe © 2007 Wisconsin Milk Marketing Board, Inc.


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