Scrambled Egg Casserole

Back in the 70's I intern taught at Thomas Jefferson High School in Bloomington, MN.  One of my co-workers, Donna Ranallo, gave me this recipe which was published in the original "Cooking in Minnesota Cookbook."  It is a great "make-ahead" dish!  I remember when the OHS Student Council, advised by Bob, served the casserole to the staff during Staff Appreciation Days.  This is a very versatile recipe that can be halved and doubled successfully.


Scrambled Egg Casserole
(10-12 servings)

18 eggs
1 cup plus 2 Tbsp. Half & Half
3 Tbsp. butter
1 ~ 10 1/2 oz. can cream of mushroom soup
6 oz. can drained mushrooms
5 oz. shredded sharp Cheddar cheese (about 1 1/4 cups)
3-4 slices, fried crisp and crumbled, bacon

Beat eggs and Half & Half together; scramble with butter in large skillet.  Put scrambled eggs in a 3-quart shallow casserole.  Add soup, mushrooms, and cheese; top with bacon.  (The casserole can be refrigerated over-night at this point.) Bake at 250' for 45 - 60 minutes...if refrigerated bake for 1 1/2 hours.

Note:   I usually use fat free Half & Half and Healthy Choice Cream of Mushroom Soup.  Also, I purchase reduced fat cheese for the dish.  Another substitution from Donna's recipe would be chopped fresh mushrooms for the canned variety.  I must admit...since we love Whiskey Ridge Bacon from Radisson, WI, I will not substitute anything
else for the bacon!!!

Note:  Amazon.com sells the second edition called, "More Cooking in Minnesota," which is an excellent cookbook too.  This cookbook is a collection of favorite family recipes from nearly 250 Twin City Home Economists from the twin cities.