September 5, 2017 at 3:32 p.m.
Scrambled Egg Casserole
1 cup plus 2 Tbsp. half and half cream
3 Tbsp. butter
1 can (10.5 oz) condensed cream of mushroom soup
2 jars (3 oz. each) mushrooms, drained
1 1/4 cup sliced bacon, fried crisp and crumbled
Dash of salt and pepper
Beat eggs and half and half together, scramble in butter. Pour scrambled eggs into a 3 qt. casserole.
(I use a 13x9 inch pan. Then cut into squares. This works well.)
Bake at 250 degrees for 45 to 60 minutes.
Yields 10 to 12 servings.
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