Baked Scrambled Egg Casserole

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Baked Scrambled Egg Casserole
Baked Scrambled Egg Casserole

Serving Size: 6


  • 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

Cooking Directions:

  1. Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender.
  2. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet with onions; mix well.
  3. 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.
  4. Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top.
  5. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

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