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Egg Casserole
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Submitted by:
Stephen |
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This Egg Casserole is a must have for those active mornings when you need a good whole some meal for the troops. This is a Early Morning Pleaser for sure . |
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INGREDIENTS:
- 1/2 cup(s) , Butter
- 2 tablespoon(s) , All-Purpose Flour
- 1/2 teaspoon(s) , Salt
- 1/8 teaspoon(s) , Pepper
- 2 cup(s) , Milk
- 1 cup(s) , American Cheese Shredded
- 1 cup(s) , Ham Cubed Fully Cooked
- 1/4 cup(s) , Green Onions
- 12 large , Eggs
- 1 can(s) , Mushrooms
- 1 1/2 cup(s) , Bread Crumbs
- 0 to taste , Additional Green Onions
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| Instructions: |
In a medium saucepan, melt 2 T. butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside.
In a large skillet, sauté ham and onions in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well.
Pour in a 7 x 11 1/2 inch dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole.
Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350ºF. for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired. |
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