The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Breakfast

Egg Casserole - 2005
​Recipe courtesy of Patty Wiederholt's friend, Marcia King

INGREDIENTS
  • 5 tablespoons  butter -- melted, divided
  • 2 tablespoons  flour
  • ½ teaspoon  salt
  • 1/8 teaspoon  pepper
  • 2 cups  milk
  • 1 cup  Mild American Cheese -- shredded
  • 1 cup  ham or Canadian bacon -- diced
  • ¼ cup  green onion -- sliced
  • 12 eggs -- beaten
  • 3 ounces  canned mushrooms -- drained
  • 3 slices  white bread -- cubed
  • 4 tablespoons butter -- melted

​PREPARATION
Combine 2 Tablespoons melted butter, flour, salt, pepper and milk in a saucepan.  Cook, stirring constantly until bubbly.  Add shredded cheese and stir until melted.  Cool.  

Sauté ham and green onions in 3 tablespoons butter in a large skillet for about 5 minutes.  Add the eggs to the skillet and scramble until just barely set.  Fold in the mushrooms and cheese mixture.  Pour into a greased glass 12x8x2 glass baking dish.  Sprinkle the top with the bread cubes and drizzle with 4 teaspoons melted butter.  Cover with plastic wrap and refrigerated.

Uncover and bake at 350 degrees for 35 minutes.

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking