Thursday, February 7, 2008

Baked Scrambled Egg Casserole

2 tablespoons margarine
1 1/2 cups cooked ham -- chopped
1/2 cup green onions -- sliced
1 can cream of mushroom soup
12 eggs
4 ounces cheddar cheese -- shredded
1/2 cup half & half

Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring.

Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

Rachael Ray 3.5-qt. Enameled Cast Iron Round Covered Casserole, Green

Rachael Ray 3.5-qt. Enameled Cast Iron Round Covered Casserole, Green

In fewer than five years, Rachael Ray has radically changed the way America cooks dinner. Her perky-girl-next-door swagger, her catchphrases for techniques, and her dinner ideology of simpler, less expensive and just in time have sold billions of books and placed her at the top of the talent heap of food television personalities. Designed to perform on the stove or in the oven, this covered casserole features a large cooking surface to brown meats with room to add ingredients for a one-dish meal. The lid fits snugly to lock in moisture and flavors, making this pan perfect for the long, slow braising of a tender pot roast. Large handles make it easy to transfer dinner from the stovetop or oven to the table. Cast iron construction provides even heating and excellent heat retention. The enamel finish means you don't have to pre-season (or re-season) your cookware

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