| Baked Scrambled Egg Casserole
2 tablespoons of margarine
1 1/2 cups of cooked ham, chopped
1/2 cup of green onions, sliced
1 can of cream of mushroom soup
12 eggs
4 ounces of cheddar cheese, shredded
1/2 cup of half & half |
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Heat oven to 250ºF. Grease 2-qt casserole. In large skillet, melt margarine. Sauté 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 250ºF. for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer. Serving Size: 6
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