My Mother, Miriam Box, made this recipe for many a family ...
Scrambled Egg CasseroleMy Mother, Miriam Box, made this recipe for many a family breakfast gathering. It was always a hit!This recipe is made the day before cooking it as it must chill overnight. That’s the beauty of it! Just take it out in the morning and bake. Make the cheese sauce first to add to the eggs.Cheese Sauce, makes 2-? cups2 T. Butter2-? T. Flour2 cups milk? teaspoon salt1/8 teaspoon white pepper1 cup (4 oz.) shredded processed American cheeseMelt butter over low heat. Blend in flour. Cook one minute. Gradually add milk. Cook slowly, stirring constantly until smooth. Add remaining ingredients.Egg Casserole1 cup cubed ham ? cup chopped green onion3 T. melted butter 1 dozen eggs, beaten1 4-oz. can sliced mushrooms, drained2-? c. Cheese sauce? c. melted butter2-? c. soft bread crumbs1/8 teaspoon paprikaSauté ham & green onions in 3 T. butter in large frying pan until onion is tender. Add eggs and cook over medium low heat, stirring gently to form large, soft curds. When eggs are set, stir in mushrooms and cheese sauce. Spoon eggs mixture into greased 13”x9”x2” baking pan. Combine ? cup melted butter and crumbs, mixing well. Spread crumbs evenly over egg mixture. Sprinkle with paprika. [Note: be sure to use SOFT bread crumbs, not dry, fine ones! I use soft French bread cubed.]Cover eggs mixture and chill overnight. The next morning, uncover casserole and bake at 350 degrees for 30 minutes.Bon Appétit!Victoria Emmons, Beta Nu, Kappa Alpha Theta ................
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