Egg Scramble Casserole

Egg Scramble Casserole

~Holli Barbera

2 T butter, melted

2 T flour

2 C milk

1/2 t salt (I omit this- the sausage, butter and onions are salty enough)

1/8 t pepper (I am more liberal with this)

1 C shredded cheddar cheese (I use sharp)

Combine the butter and flour, blending until smooth. Cook over low heat until bubbly. Gradually stir in milk, cook until smooth and thickened, stirring constantly. Add salt, pepper and cheese; heat until cheese melts, stirring constantly. Set aside.

1/2 pound sausage, crumbled

1/4 c onion, chopped (I use one whole onion, I’m a big onion fan.)

1 dozen eggs, beaten

1 can (4 oz) mushrooms, drained

1 can (3 oz) French fried onion rings, crumbled

Sauté sausage and onion until sausage is cooked (and crumbled) and onion is tender. Add eggs, cook until set, stirring occasionally to scramble. Fold in mushrooms and cheese sauce. Spoon egg mixture into a lightly greased 12x7x2 inch baking dish, top with crumbled onion rings. Bake for 30 minutes at 350 degrees Fahrenheit. Makes 8 servings.