Scrambled Egg Casserole
|Canadian bacon||1 Cup (16 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, melted|
|Eggs||12 Small, beaten|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Cheddar cheese sauce||2 Cup (32 tbs)|
|Butter||1 Tablespoon, melted|
|Breadcrumbs||3⁄4 Cup (12 tbs)|
Saute ham and green onions in 3 tablespoons butter in a large skillet until onion is tender; add eggs.
Cook without stirring until mixture begins to set on bottom.
Draw a spatula across bottom of pan to form large curds.
Continue until eggs are thickened but still moist; do not stir constantly.
Gently stir in mushrooms and Cheddar Cheese Sauce.
Spoon eggs into a greased 12 x 8 x 2 inch baking dish.
Combine 1 tablespoon melted butter and breadcrumbs, stirring well; spread evenly over egg mixture.
Sprinkle paprika over butter and breadcrumb topping.
Cover and refrigerate 8 hours.
Remove from refrigerator; let stand 30 minutes.
Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.