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    Scrambled Egg & Bacon Casserole

    3 tablespoons butter or margarine, divided
    2 1/2 tablespoons flour
    2 cups 2% milk
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
    1 cup shredded Cheddar and American cheese blend
    1 cup finely diced HORMEL® Canadian Bacon
    1 1/2 cups sliced fresh mushrooms
    1/2 cup chopped green onion
    1 dozen eggs, beaten
    1/4 cup melted butter
    1 cup crushed cornflake crumbs

    For cheese sauce, in saucepan, melt 2 tablespoons butter. Blend in flour and cook for 1 minute. Gradually stir in milk; cook, stirring constantly until thickened. Remove mixture from heat. Add salt, pepper and cheese; let cool slightly.

    Meanwhile, in large skillet, in remaining 1 tablespoon of butter or margarine, brown Canadian Bacon and mushrooms until golden brown. Add green onion and eggs. Cook over medium heat until eggs are soft scrambled. Stir cheese sauce into eggs. Pour egg mixture into a lightly greased 9x13-inch baking pan.

    In another small bowl, combine 1/4 cup melted butter and cornflake crumbs. Sprinkle cornflakes over egg mixture. Refrigerate eggs overnight.

    Bake, uncovered at 350°F for 30 minutes or until warmed through.

    Makes 12 servings

    This recipe created by Hormel Foods.

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