I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 4, 2011

Scrambled Egg Casserole

2 C cubed ham or Canadian bacon
1 sm onion, chopped
3 Tb melted butter

1 doz eggs, beaten

mushrooms, sliced and sauteed

Cheese Sauce
2 Tb butter
2 1/2 Tb flour
2 C milk
1 C shreded cheddar cheese
Melt butter, add flour and seasoning.  Add milk, stirring till slightly thickened and bubbly.  Add cheese, stirring until it melts. 

1/2 C melted butter
6 oz home made herb seasoned stuffing mix (crumb, not cubes)

Saute ham and onion in butter until tender.  Add eggs and cook over med-high heat, stirring to form large, soft curds.  When eggs are set, stir in mushrooms and cheese sauce.  Spoon into creased 13x9 pan.  Combine butter and stuffing mix for topping.  Spread over eggs.  Sprinkle with paprika.  Cover and chill overnight.  Uncover and bake at 350 for 30 minutes.

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