Scrambled Egg and Sausage Casserole

5 Tbls         Blue Bonnet margarine

2 1/2 Tbls   Pillsbury all purpose flour

2 C             Milk

1/2 tsp        Salt

1/8 tsp        Pepper

1 C/4oz      Kraft shredded cheddar cheese

1 C             Jimmy Dean Sausage,

                   cooked & crumbled

1/4 C          Chopped green onion

1/4 C          Diced green pepper

1  Dz           Eggs, beaten
1 4oz          Can sliced mushrooms, drained


Topping
2 1/4 C       Pace Salsa as desired 

In a large saucepan, melt 2 Tbls. butter and blend in flour.  Cook for 1 minute.  Gradually stir in milk, cook until thick.  Add salt, pepper, and cheese, stir until cheese melts.  Set aside.  In a large skillet, saute sausage, green pepper, and green onion in 3 Tbls. of butter until onion is tender.  Add eggs and cook over medium heat until eggs are set, stir in baking pan.  Cover and refrigerate overnight.  Bake uncovered at 350 degrees for 30 minutes.  Spoon salsa on indvidual servings, as desired.  Serves 10-12.

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