Scrambled Egg Casserole

• 2 Tbsp. butter
• 2 1/2 Tbsp. flour
• 2 c. milk
• 1/2 tsp. salt
• 1/8 tsp. ground pepper
• 1 c. American cheese, shredded
• 1 c. cubed ham
• 1/4 c. chopped green onions
• 3 Tbsp. melted butter
• 1 dozen eggs, beaten
• 1 (4-oz.) can sliced mushrooms, drained
• 1/4 c. melted butter
• 2 1/4 c. soft bread crumbs

1. To make cheese sauce, melt 2 Tbsp. butter, blend in flour and cook for 1 minute.
2. Gradually stir in milk; cook until thick.
3. Add salt, pepper and cheese; stir until cheese melts.
4. Set aside. Saute ham and green onion in 3 Tbsp. butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in the mushrooms and cheese sauce.
5. Spoon eggs into a greased 13 x 9 baking pan.
6. Combine melted butter and bread crumbs; spread evenly over egg mixture.
7. Cover; chill overnight.
8. Uncover and bake at 350 degrees for 30 minutes.

butter, flour, milk, salt, ground pepper, american cheese, ham, green onions, butter, eggs, mushrooms, butter, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54256 (may not work)