Baked Scrambled Egg Casserole Recipe
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Ingredients : Baked Scrambled Egg Casserole Recipe
2 tbsp margarine
1 1/2 cup cooked ham, chopped
1/2 cup green onions, sliced
1 can cream of mushroom soup
12 eggs
4 oz cheddar cheese, shredded
1/2 cup half & 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 & 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 250~ for 30 minutes; sprinkle with cheddar cheese and bake
10-15 minutes longer.
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Per Serving (excluding unknown items): 327 Calories; 24g Fat (66.8%
calories from fat); 22g Protein; 5g Carbohydrate; trace Dietary Fiber;
413mg Cholesterol; 890mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat;
0 Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
Preparation Time: 0:00
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