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Scrambled Egg Casserole


  • 1 cup cubed ham
  • 1/4 cup chopped green onion
  • 3 Tbsp. melted butter
  • 1 dozen eggs, beaten
  • 1 can sliced mushrooms (opt.)
Cheese sauce:
  • 2 Tbsp. butter
  • 2 1/2 Tbsp. flour
  • 2 cups milk
  • 1/2 tsp. salt
  • 1/8 tsp. ground pepper
  • 1 cup American cheese, cubed or shredded
  • Topping:
  • 1/4 cup melted butter
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  • 2 1/4 cups soft bread crumbs


In 1 qt. saucepan, make cheese sauce by melting 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. In skillet, saute ham and green onion in 3 Tbsp. butter until onion is tender. Add eggs and cook over medium heat until eggs are set. Stir in mushrooms and cheese sauce. Spoon eggs into greased 9x13 inch pan. Combine topping ingredients and spread evenly over egg mixture. Cover and chill overnight. Uncover and bake for 30 minutes at 350 degrees F. Makes 10-12 servings.

By Robin from Washington, IA

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