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April 2019

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Baked Scrambled Egg Casserole Recipe

Baked Scrambled Egg Casserole recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Scrambled Egg Casserole recipe  PDF



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 and amp half

Heat oven to 250. Grease 2 qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs stir in half and amp half and ham. Pour egg mi tue into skillet with onions mi well. Cook over medium heat. As mi ture 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 250 for 30 minutes sprinkle with cheddar cheese and bake 10 15 minutes longer.

Baked Scrambled Egg Casserole recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
276 people have voted
Last Reviewed on 2019-04-22



Monday, Apr 22 2019 Download & Print Baked Scrambled Egg Casserole recipe  PDF   Soup recipes RSS   New

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1/2 lb Mushrooms, sliced 1/4 c Margarine, divided 4 c Shredded carrots 1/2 c Chopped onion 1/4 c Flour 2 1/2 c Milk 1/2 ts Salt ds Pepper 9 Lasagna noodles, cooked, drained 12 oz Shredded sharp cheddar cheese 16 oz Cream style cottage cheese 10 oz Frozen chopped spinach, thawed, well drained 1 oz Grated parmesan cheese 1/2 c Chopped fresh parsley Preheat oven to 375 degrees. Saute mushrooms in 1 Tbsp margarine until tender remove from skillet. Saute carrots and onions in remaining 3 Tbsp margarine 5 minutes or until carrots are tender. Reduce heat ...

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