Fancy wild rice scramble
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Milk |
| 1½ | cup | Cheddar cheese -- shredded |
| 1½ | cup | Canadian bacon -- chopped |
| ¼ | cup | Scallion -- chopped |
| 3 | tablespoons | Butter |
| 16 | Eggs | |
| 1 | can | Mushrooms -- drained |
| 3 | cups | Cooked wild rice |
| 2 | tablespoons | Melted butter |
Directions
Melt 3 Tbsp butter. Stir in flour, salt, and pepper. Mix until smooth. Slowly add milk, stirring constantly. Cook to boiling.
Continue to stir and cook 1 minute. Remove from heat; add cheese, stirring until melted. Set aside.
Melt 3 Tbsp butter in skillet. Cook bacon and onion until onion is tender. Beat eggs, add to bacon and onion mixture, cooking until eggs are just set but moist. Fold in cheese sauce and mushrooms. Pour in greased 9x13 inch pan, sprinkle with wild rice over top and press in lightly. Drizzle melted butter over top. Chill until 45 minutes before serving time (may be prepared night before.) Bake uncovered in 350 degree oven 45 minutes, or until heated through.
Recipe By : Paul Bunyan Wild Rice Co.
From: Alison Meyer Date: 08-02-95 (21:51) (19) (E)Cooking