Baked Scrambled Egg Casserole

[JJ Judkins]

* Exported from MasterCook *

Baked Scrambled Egg Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : *Casseroles Breakfast
Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
1 1/2 cups cooked ham -- chopped
1/2 cup green onions -- sliced
1 can cream of mushroom soup
12 eggs
4 ounces cheddar cheese -- shredded
1/2 cup half & half

Heat oven to 250F. Grease 2-qt casserole. In large skillet, melt
margarine. Sauté onions until crisp tender. In large bowl, beat eggs;
stir in half & half and ham.

Pour egg mixture into skillet with onions; mix well. Cook over medium
heat. As mixture begins to set, gently lift cooked portions with spatula
so that thin uncooked portions can flow to bottom.

Avoid constant stirring. Cook until eggs are thickened throughout; spoon
into prepared casserole dish.

Pour soup evenly over top. Bake at 250F for 30 minutes; sprinkle with
cheddar cheese and bake 10-15 minutes longer.

By "Christopher E. Eaves" <[e-mail]> on Mar 01, 1998.





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Per Serving (excluding unknown items): 327 Calories; 24g Fat (66.8%
calories from fat); 22g Protein; 5g Carbohydrate; trace Dietary Fiber;
413mg Cholesterol; 890mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat;
0 Vegetable; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0