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ture. Top with 2 cups grated cheddar cheese. Refrigerate overnight. Bake 350 degrees for 1/2 hour. Scrambled-Egg Casserole Use the make-ahead directions when you know your morning is going to be busy. 1/4 cup chopped green pepper of sliced green onion 3 tablespoons margarine or butter 6 beaten eggs 1 tablespoon all-purpose flour 2/3 cup milk 3/4 cup shredded American or process Swiss cheese (3 ounces) 2 tablespoons diced pimiento (optional) 1/4 cup plain or seasoned fine dry bread crumbs Oven 350 degrees In a large skillet cook green pepper or onion in 1 tablespoon of the margarine till tender. Add eggs; cook over medium heat without stirring till mixture begins to set on bottom and around edge. Lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking till just set. Transfer to a 1-quart casserole. In a small saucepan melt 1 tablespoon of the margarine. Stir in flour and 1 /8 teaspoon pepper. Add milk all at once. Cook and stir till thickened and bubbly. Stir in cheese till melted. Stir in pimiento. Fold cheese mixture into cooked eggs.
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