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Ingredients
2 Tablespoons margarine
1/2 Cup green onions, sliced
1 Can cream of mushroom soup
12 Eggs
4 Ounces cheddar cheese, shredded
1/2 Cup half & half
Instructions
Preheat oven to 250�F.
Grease a 2 quart casserole.
In large skillet, melt margarine and saut� onions until crisp tender.
In large bowl, beat eggs; stir in half & half. Pour egg mixture into skillet with onions; mix well.
Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish.
Pour soup evenly over top. Bake in preheated oven for 30 minutes; sprinkle with cheddar cheese and bake 10 - 15 minutes longer.