Every year (except for 2009) we have traveled back to Pennsylvania for Christmas. Both of our families are in the same town where Eric & I grew up and most of our siblings are not far from that area. It doesn’t matter if we lived 1 1/2 hours away (our year in Harrisburg, PA), 9 hours away (our year in Maine) or 17 hours away (16 years in IL), we travel home for Christmas. It is the one time of the year when we are together with our parents, siblings & their families. We wouldn’t want it any other way. Being with family is what Christmas is all about and we are so blessed to be able to be with everyone.

My side of the family in 1999.

Having 13 people and 3 dogs staying together for the week of Christmas provides lots of opportunities for togetherness, teamwork and fun. We go to the movies and ice skating, after Christmas sale shopping and grocery shopping in groups. We also cook and eat together. Our Christmas morning breakfast tradition is my sister Diane’s scrambled egg casserole. It is put together on Christmas Eve and refrigerated overnight then popped into the oven while the presents are being opened on Christmas morning.

Scrambled Egg Casserole    Serves 8

prep time: 20 minutes + overnight  cook time: 30 minutes

Ingredients:

 CHEESE SAUCE:

Directions:

CHEESE SAUCE:

Melt the butter in a heavy saucepan over low heat. Blend in the flour & cook it for 1 minute. Gradually add in the milk. Cook the sauce over medium heat until thickened, stirring constantly. Add the salt, pepper & cheese until the mixture is smooth. Set it aside until the eggs are ready or have one group working on the cheese sauce while the other group works on the ham & eggs.

The base for the cheese sauce is flour & milk.

CASSEROLE:

Sauté the ham & the onion in the 3 tablespoons of butter in a large skillet until the onion is tender.

You could replace the ham with sausage or another meat if you so desired. Or make it vegetarian and leave out the meat altogether.

Add the eggs & cook over medium-high heat, stirring to form large, soft curds.

The eggs are added in to the ham and onions.

When the eggs are set, stir in the mushrooms & the cheese sauce. Spoon the eggs into a greased 13 x 9 inch baking pan.

Mushrooms are totally optional but we like them.

Put together the topping: Combine the 1/4 cup melted butter & the crumbs, mixing well. Spread the topping evenly over the egg mixture. Sprinkle it with the paprika. Cover the casserole & chill it overnight.

Doing all the work the night before saves time & dishes in the morning!

In the morning, uncover the casserole and & bake it at 350˚ for 30 minutes.

In the morning, just pop it into the oven & heat.

Enjoy some togetherness with family & friends this holiday!  ~Linda

Directions:

CHEESE SAUCE:

Melt the butter in a heavy saucepan over low heat. Blend in the flour & cook it for 1 minute. Gradually add in the milk. Cook the sauce over medium heat until thickened, stirring constantly. Add the salt, pepper & cheese until the mixture is smooth. Set it aside until the eggs are ready or have one group working on the cheese sauce while the other group works on the ham & eggs.

CASSEROLE:

Sauté the ham & the onion in the 3 tablespoons of butter in a large skillet until the onion is tender. Add the eggs & cook over medium-high heat, stirring to form large, soft curds. When eggs are set, stir in the mushrooms & the cheese sauce. Spoon the eggs into a greased 13 x 9 inch baking pan.

Put together the topping: Combine the 1/4 cup melted butter & the crumbs, mixing well. Spread evenly over the egg mixture. Sprinkle with the paprika. Cover the casserole & chill it overnight.

In the morning, uncover the casserole and & bake it at 350˚ for 30 minutes.