Scrambled Egg Casserole

Serves: 9
Total Calories: 281


1 cup diced Canadian bacon
1/4 cup chopped green onions
4 1/3 tablespoons butter, melted, divided
12 eggs, beaten
1 (4-ounce) can mushrooms stems and pieces, drained
2 1/4 cups soft bread crumbs
1/8 teaspoon paprika
Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded American cheese


In large skillet, cook Canadian bacon and onions in 3 tablespoons butter till onion is tender but not brown. Add eggs and scramble just till set. Fold mushrooms and cooked eggs into Cheese Sauce. Turn into a 7x12-inch baking dish. Combine remaining 1 1/3 tablespoons melted butter, crumbs, and paprika; sprinkle atop eggs. Cover; chill till 30 minutes before serving. Bake, uncovered, in 350° oven for 30 minutes.

Easy. Do ahead.

Cheese Sauce:
Melt butter; blend in flour, salt, and pepper. Add milk; cook and stir till bubbly. Add cheese and cook till cheese melts and sauce is smooth.

Nutritional Facts:

Serves: 9
Total Calories: 281
Calories from Fat: 131

This Scrambled Egg Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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