Scrambled Egg Casserole


 This recipe serves 8


  • 2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 2 cups cheese Cheese, parmesan, grated
  • 3 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 3 Tbs butter Butter, without salt
  • 4 whole green onions chopped Onions, green, spring or scallions (includes tops and bulb), raw
  • 12 large eggs --beaten Egg, whole, raw, fresh
  • 2 cups Ham --chopped Turkey ham, cured turkey thigh meat
  • 1 1/2 cups mushrooms or green peppers chopped
  • Bread crumbs


Step 1

make a cream sauce by melting butter and adding flour to blend. Slowly mix milk to create a sauce. Add grated cheese and blend until mixed Cool. In frying pan, saute green onions in one tablespoon of butter. Add beaten eggs and cook to soft curds only. Remove from heat and add ham. mushrooms and peppers. Mix egg mixture into cooled cheese cream sauce seasoning to taste with salt and pepper. Pour into a well buttered casserole (9x13) top with buttered bread crumbs. If you wish this can be made the night before and refrigerated. Bake at 350F for 30 to 40 mins.


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