Scrambled Egg & Bacon Casserole


3 tablespoons butter or margarine, divided
2 tablespoons flour
2 cups 2% milk
teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar and American cheese blend
1 cup finely diced HORMEL® Canadian Bacon
1 cups sliced fresh mushrooms
cup chopped green onion
1 dozen eggs, beaten
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 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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Hormel Foods.