Scrambled Egg Casserole

• 2 Tablespoons Butter
• 2-1/2 Tablespoons Flour
• 2 cups Milk
• 1/2 teaspoons Salt
• 1/8 teaspoons Pepper
• 1 cup Velveeta, Shredded
• 2 cups Ham, cubed
• 3 Tablespoons Butter
• 12 whole Eggs, Scrambled
• 4 ounces, weight Mushrooms, Sliced
• 1/4 cups Melted Butter
• 2-1/4 cups Soft Bread Crumbs

1. To make cheese sauce, melt 2 Tablespoons of butter over medium heat. Then blend in flour and cook for one minute longer. Gradually stir in milk; cook until thick. Add salt, pepper, and cheese; stir until cheese melts. Set aside.
2. Saute ham in 3 Tablespoons of butter. Remove from pan and then in the same pan scramble eggs. Once eggs are scrambled, add the ham. Cook over medium heat until eggs are set; stir in the mushrooms and the cheese sauce. Spoon eggs mixture into a greased 9 x 13 baking dish. Combine topping ingredients (melted butter and bread crumbs); spread evenly over egg mixture. Cover; chill overnight.
3. The next morning, uncover, bake at 350u0b0F for 30 minutes. Makes 10-12 servings.

butter, flour, milk, salt, pepper, velveeta, ham, butter, eggs, weight mushrooms, ubc, bread crumbs

Taken from tastykitchen.com/recipes/breakfastbrunch/scrambled-egg-casserole-2/ (may not work)