Scrambled Egg Casserole

Name: Scrambled Egg Casserole
Yield: 12 servings
Ingredients: Sauce:; 2 tbsps light margarine, melted; 2 1/2 tbsps unbleached flour; 2 cups fat-free milk; 1/2 tsp salt; 1/8 tsp black pepper; 1 cup low-fat cheddar cheese, shredded; 1 cup turkey light meat, skinless, skinless; 1/2 cup onions, chopped; 4 ozs canned mushrooms, rinsed and drained; 1 1/2 cups egg whites; 2 whole eggs; 1 1/4 tsps salt; Topping:; 2 cups bread crumbs

Adapted from The Country Cooking Recipe Collection

Sauce:
2 tbsps light margarine, melted
2 1/2 tbsps unbleached flour
2 cups fat-free milk
1/2 tsp salt
1/8 tsp black pepper
1 cup low-fat cheddar cheese, shredded
1 cup turkey light meat, skinless, skinless
1/2 cup onions, chopped
4 ozs canned mushrooms, rinsed and drained
1 1/2 cups egg whites
2 whole eggs
1 1/4 tsps salt
Topping:
2 cups bread crumbs

Preheat oven to 350. Prepare a 13"x 9" pan with cooking spray and flour; set aside. In a saucepan, melt margarine. Blend with flour and cook for one minute. Gradually stir in milk and cook until thick. Add half teaspoon salt, black pepper, and cheese. Stir until cheese melts; set aside. In a skillet, cook onions and mushrooms until tender. Add cooked turkey, egg whites, eggs, and remaining salt. Cook over medium heat until eggs are set. Stir in flour-cheese mixture. Spoon into prepared pan. Sprinkle bread crumbs evenly over top. Cover and refrigerate overnight. Bake, uncovered, for 30 minutes, or until top is lightly browned.

Posted: 12/1/2000

Casseroles

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WW Points^* : 1.93

12 servings

Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 94 Calories from Fat 26 (27%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 34g	11%
Sodium 554mg	23%
Potassium 12mg	4%
Total Carbohydrate5g	2%
Dietary Fiber 1g	4%
Sugars 3g
Protein 9g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.