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Baked Scrambled Egg Casserole

Courses: Casseroles, Main Course
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlMargarine
1 1/2 cups 219g / 7.7ozCooked ham - chopped
1/2 cup 31g / 1.1ozGreen onions - sliced
1   Cream of mushroom soup
12   Eggs
4 oz 113gCheddar cheese - shredded
1/2 cup 118mlHalf & half

Recipe Instructions

Heat oven to 250F. Grease 2-qt casserole. In large skillet, melt margarine. Saute 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.

Readers Digest Cook Now, Serve Later, 1989


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