Instructions: Thaw creamed chipped beef in microwave oven at Medium (50% power) 6 to 7 minutes, and keep warm.

Melt 2 tablespoons butter in a large heavy saucepan over medium heat; add sliced fresh mushrooms, and cook over medium-high heat 2 minutes or until crisp-tender. Stir in creamed chipped beef, and cook 3 minutes. Keep beef mixture warm.

Whisk together eggs and next 3 ingredients.

Melt remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add egg mixture, and cook, without stifling, until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened but still moist; do not stir constantly. Top with chipped beef sauce, and serve immediately.

This recipe yields 6 servings.

Description: "This is a mouthwatering casserole."

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