Scrambled Egg Casserole
Scrambled Egg Casserole is an moderately easy dinner. Made with 18 eggs, 1 c. plus 2 tbsp. half and half, 3 tbsp. butter or margarine, 1 (10 1/2 oz.) can cream of mushroom soup and 2 cans or jars (3 oz. each) sliced mushrooms, drained, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Beat eggs and half and half together.
Scramble over medium heat in butter in large skillet.
Put scrambled eggs in 3-quart shallow casserole, which has been sprayed with nonstick coating (Pam).
π· Perfect Pairings
Complete your meal with these
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