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  • Baked Scrambled Egg Casserole

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    Baked Scrambled Egg Casserole
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Margarine
    • 12 x Large eggs
    • 1 1/2 c. Cooked ham -- minced
    • 4 ounce Cheddar cheese -- shredded
    • 1/2 c. Green onions -- sliced
    • 1/2 c. Half & half
    • 1 can Cream of mushroom soup

    Directions

    1. Heat oven to 250 . Grease 2-quart casserole. In large skillet, heat margarine.
    2. Saute/fry onions till crisp tender. In large bowl, beat Large eggs; stir in half & half and ham. Pour egg mixtue into skillet with onions; mix well. Cook over medium heat. As mix begins to set, gently lift cooked portions with spatula so which thin uncooked portions can flow to bottom. Avoid constant stirring. Cook till Large eggs are thickened throughout; spoon into prepared casserole dish. Pour soup proportionately over top. Bake at 250 for 30 min; sprinkle with cheddar cheese and bake 10-15 min longer.

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