Recipe#10690

Title: Breakfast Casserole

From: 0024@pnet16.navy.mil (Roger Randall) 
 Newsgroups: rec.food.recipes 
 Subject: Scrambled Egg Breakfast Casserole 
 Date: 14 Oct 1995 05:59:19 -0600 
 Message-ID: m0t1Vz8-0000WcC@nctamsep.navy.mil 

1 cup cubed ham or Canadian bacon
 1/4 cup chopped green onions
 3 Tbl. melted butter 
 1 dozen eggs, beaten
 4 ounce can sliced mushrooms, drained
 Cheese sauce 
 1/4 cup melted butter
 2 1/4 cups soft bread crumbs
 1/8 tsp. paprika
  
 Saute' ham and green onion in 3 Tbl. butter in a large skillet
 until onion is tender.  Add eggs and cook over medium-high heat,
 stirring to form large soft curds.  When eggs are set, stir in
 mushrooms and cheese sauce.  Spoon egg mixture into a greased 13x9x2
 inch baking dish.  Combine 1/4 cup melted butter and bread crumbs,
 mixing well, spread evenly over eggs.  Sprinkle with paprika.
 Cover and chill overnight.
 Uncover and bake at 350* for 30 minutes or until heated thoroughly.
 Yield: 12 to 15 servings.
 Cheese Sauce
  
 2 Tbl. butter
 2 1/2 Tbl. flour
 2 cups milk
 1/2 tsp. salt
 1/8 tsp. pepper
 1 cup American or cheddar cheese
  
 Melt butter in heavy saucepan over low heat, blend in flour, cook
 for 1 minute.  Gradually add milk, cook over medium heat, stirring
 constantly, until thickened.  Add salt, pepper, and cheese, stirring
 until cheese melts and mixture is smooth.  Yield: 2 1/2 cups.