Scrambled Egg Casserole


  • 2 1/2 Tbsp. flour
  • 2 Tbsp. melted margarine
  • 2 cups low-fat milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8 oz. cream cheese, cubed
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  • 1/4 cup chopped green onions
  • 3 Tbsp. melted margarine
  • 12 eggs, beaten
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 can sliced mushrooms, drained
  • 2 1/4 cups bread crumbs
  • 1/2 cup melted margarine
  • 1/4 tsp. paprika


Blend flour into 2 tablespoons margarine in heavy saucepan. Cook for 1 minute. Add milk gradually. Cook over medium heat until thickened, stirring constantly. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and cream cheese and mix until smooth. Remove from heat. Saute green onions in 3 tablespoons margarine in large skillet. Add eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Cook until soft-set, stirring frequently. Add mushrooms and cheese sauce. Spoon into greased 9x13 inch baking dish. Toss bread crumbs with 1/2 cup melted margarine. Spread over casserole; sprinkle with paprika. Chill, covered, overnight. Preheat oven to 350 degrees F and bake 30 minutes or until heated through. 12 servings.

By Robin from Washington, IA


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