Overnight Mushroom Egg Casserole

1. 1

   In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside.

2. 2

   In a large bowl, whisk the eggs, cream, salt and pepper. In a large skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.

3. 3

   Transfer to a greased 11x7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight.

4. 4

   Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325u00b0 for 32-36 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

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