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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a great brunch casserole, plan ahead as this casserole needs to sit in fridge for 2-3 hours before baking or just prepare a day ahead and bake the next day. Ingredients:
1/2 cup butter, divided |
2 all-purpose tablespoons flour |
salt & freshly ground black pepper (i use seasoned salt) |
2 cups milk (or 2 light cream) |
1 cup shredded velveeta cheese |
1 cup cubed cooked ham (can use more) |
2 large green onions, chopped |
12 eggs, beaten |
1 (10 ounce) can mushroom stems and pieces, drained |
1 1/2 cups soft breadcrumbs |
additional sliced green onion, for top |
Directions:
1. In a med saucepan melt 2 tablespoons of butter.
2. Add flour, salt and pepper; cook and stir until mixture begins to bubble.
3. Gradually stir in milk; cook until thickened and bubbly; stirring constantly.
4. Remove from heat then mix in the Velveeta cheese until melted; set aside.
5. In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes).
6. Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
7. Add the mushrooms and cheese sauce; mix well.
8. Pour into greased 11x7 baking dish.
9. Melt remaining butter; toss with bread crumbs.
10. Sprinkle over top of casserole.
11. Cover and refrigerate 2-3 hours or overnight.
12. Remove from the refrigerator 30 minutes before baking.
13. Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.
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