Scrambled Egg and Bacon Casserole

Main Ingredients:

• 3 tablespoons butter or margarine, divided
• 2 1/2 tablespoons all-purpose flour
• 2 cups 2% milk
• 1 cup shredded Cheddar and American cheese blend
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups sliced fresh mushrooms
• 1 cup Hormel® Canadian Style Bacon, chopped
• 12 large eggs, beaten
• 1/2 cup chopped green onions
• 1 cup crushed cornflakes
• 1/4 cup butter, melted

Instructions

1. 1

   Lightly grease 13x9-inch baking pan.

2. 2

   In saucepan, melt 2 tablespoons butter. Whisk in flour; cook 1 minute. Gradually stir in milk. Cook, stirring constantly, until thickened. Remove from heat. Stir in cheese, salt and pepper; cool slightly.

3. 3

   Meanwhile, in large skillet, melt 1 tablespoon butter. Add mushrooms and Canadian bacon; sauté until golden brown. Add eggs and onions. Cook over medium heat until eggs are soft scrambled.

4. 4

   Stir cheese sauce into egg mixture. Pour egg mixture into baking pan.

5. 5

   In small bowl, combine cornflakes and 1/4 cup melted butter; sprinkle over egg mixture. Refrigerate overnight.

6. 6

   Heat oven to 350ºF. Bake casserole 30 minutes or until heated thoroughly.