Editor’s Note: This casserole may be made ahead of time and refrigerated 3 to 24 hours before baking.
1/2 cup green onion, chopped
6 tbsp. margarine, divided*
12 beaten eggs*
2 tbsp. flour
1-1/2 cups milk*
2 cups Swiss cheese, shredded
4 tbsp. pimiento, diced (or substitute 1/2 cup chopped tomatoes)
2 cups shrimp, cooked and chopped
Salt and pepper to taste
1 tbsp. Tabasco sauce
Sauté green onions in one tablespoon of margarine in a skillet until tender.Add eggs and cook over medium heat without stirring until mixture begins to set on bottom and around edge. Lift and fold partially cooked eggs so uncooked portion flows underneath and continue cooking until set. Transfer to 2 quart casserole. In a small saucepan, melt one tablespoon of margarine. Stir in flour, salt, pepper and Tabasco. Add milk all at once. Cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir in pimiento and shrimp. Fold cheese mixture into cooked eggs. Melt remaining margarine and toss with bread crumbs. Sprinkle over egg mixture. Bake in 350°oven for 15 to 20 minutes.
*If you wish, you may substitute Half-and-Half for milk, butter for margarine or Egg Beaters for eggs.