Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ham and Mushroom Baked Egg Casserole
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- #16433
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
3 tablespoons butter
1/4 cup diced onion
12 eggs, beaten
1 cup diced ham
6 small mushrooms, chopped
directions
Make the cheese sauce: Melt 3 tablespoons butter in a saucepan on top of the stove. Quickly stir the flour into the saucepan until the mixture is smooth. Stir in the milk, salt and pepper; continue stirring until the mixture is smooth and thick. Finally, stir in the cheese until it is melted.
Grease a 9x13 inch baking pan.
In a skillet, saute butter and onions. Pour the beaten eggs and ham into the skillet; scramble until set. Fold the mushrooms and cheese sauce into the eggs. Pour the mixture into the prepared baking pan. Cover and chill for 30 minutes or overnight.
Preheat oven to 350 degrees F. Bake the egg and mushroom casserole for 30 minutes in the 350 degrees F oven.
added by
Sheyrena
nutrition data
340 calories, 26 grams fat, 7 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.
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