Scrambled Egg Casserole - Kraft Recipes Top
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Scrambled Egg Casserole

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Make It

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  • Saute Canadian bacon & green onions in 3 Tbsp. butter in a large skillet until the onion is tender. Add eggs. Cook without stirring until the mixture begins to set on the bottom. Draw a spatula across bottom of the pan to form large curds. (Do this gently.) Continue until eggs are thickened but still moist not dry. Do not stir constantly.
  • Gently stir in mushrooms and Cheddar Cheese Sauce. Spoon mixture into a greased 12 x 8 x 2 inches baking dish.
  • Combine 1 Tbsp. melted butter and bread crumbs stirring well. Spread evenly over the egg mixture. Sprinkle paprika over the topping. Cover and refrigerate 8 hours.
  • Remove from the refrigerator and let stand 30 minutes. Bake uncovered at 350 degrees F for 30 minutes or until thoroughly heated.
  • Cheddar Cheese Sauce preparation:
  • Melt butter in a heavy saucepan. Add flour and stir until smooth. Cook flour and butter mixture 1 minute stirring constantly. Gradually add milk and cook over medium heat stirring constantly until thickened and bubbly. Stir in 1 cup mild cheddar cheese, 1/4 tsp. dry mustard, 1/4 tsp. salt and dash of white pepper.

Special Equipment Needed


12 x 8 x 2 inches baking dish needed. This recipe looks complicated but once you start it moves very easily. The key is having all ingredients out and ready. The results are well worth the effort. Everyone who eats it will want the recipe. Every time I make it people rave. Great for a pig-out dish at work.

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