Scrambled Egg Casserole With Cheese Sauce

• 2 tablespoons butter
• 7-1/2 teaspoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup cubed process cheese (Velveeta)
• 1 cup cubed fully cooked ham
• 1/4 cup chopped green onions
• 3 tablespoons butter, melted
• 12 large eggs, beaten
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 cup melted butter
• 2-1/4 cups soft bread crumbs

1. To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside.
2. In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce.
3. Spoon eggs into greased
4. . Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350u0b0 for 30 minutes.

butter, flour, milk, salt, pepper, process cheese, green onions, butter, eggs, mushroom stems, butter, bread crumbs

Taken from www.tasteofhome.com/recipes/scrambled-egg-casserole-with-cheese-sauce/ (may not work)