|
|
|
 |
|
|
Make Ahead Egg Casserole
Great for Brunch! |
 |
|
1 Cup Cube Ham
1/4 Cup Chopped Green Onions
3 TBSP Butter, Melted
1 Dozen Eggs, Beaten
1 4oz Can Sliced Mushrooms, Drained
~CHEESE SAUCE
2 TBSP Butter
2 1/2 TBSP Flour
2 Cups Milk
1/2 tsp Salt
1/8 tsp Pepper
1 Cup Cheese, Shredded
~BREAD CRUMB TOPPING
1/4 Cup Butter, Melted
2 1/4 Cup Soft Bread Crumbs
1/8 tsp Paprika
|
*CHEESE SAUCE
Melt Butter over low heat. Blend in flour and cook for 1 minute. Gradually add milk. Cook and stir constantly until thickened. Add salt, pepper, and cheese, stirring until smooth.
Saute hame and onion in 3 TBSP butter in large skillet until onion is tender. Add eggs and cook, stirring to form large soft curds. When eggs are set, stir in mushrooms and *cheese sauce. Spoon mixture into greased 9x13 dish.
Combine melted butter and breadcumbs for the BREADCRUMB TOPPING. Spread evenly over eggs. Sprinkle with paprika.
Cover and chill overnight. Bake uncovered at 350 degrees for 30 minutes.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Susie9
Texas
United States |
|
|
|
|
| This recipe has been viewed 68 times. |
|
|
|
