Scrambled Egg Casserole
Cheese Sauce:
2 Tbs. butter
2½ Tbs. flour
2 cups milk
1/2 tsp. salt
1/8 tsp. ground pepper
1 cup American cheese, shredded
1 cup cubed ham
1/4 cup chopped green onion
3 Tbs. melted butter
1 dozen eggs, beaten
1 can (4 oz.) sliced mushrooms, drained
(optional)
Topping:
1/4 cup melted butter
2 cups soft bread crumbs
To make cheese sauce, melt butter, blend
in flour and cook for 1 minute.
Gradually stir in milk; cook until
thick. Add salt, pepper and cheese; stir
until cheese melts. Set aside. Saute ham
and green onion in 3 tablespoons butter
until onion is tender. Add eggs and cook
over medium heat until eggs are set;
stir in the mushrooms and cheese sauce.
Spoon eggs into greased 13 x 9 x 2"
baking pan. Combine topping ingredients
and spread evenly over egg mixture.
Cover and chill overnight. Uncover and
bake at 350° for 30 minutes.
JL in South Jersey
http://www.nancyskitchen
