Scrambled Egg Casserole

• 1/2 c. butter or margarine, divided
• 2 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 c. milk
• 1 c. shredded process American cheese
• 1 c. fully cooked ham
• 1/4 c. sliced onions
• 12 eggs, beaten
• 1 can sliced mushrooms, drained
• 1 1/4 c. soft bread crumbs
• additional sliced green onions (optional)

1. In a medium saucepan, melt 2 tablespoons butter or margarine. Add flour, salt and pepper.
2. Cook and stir until mixture begins to bubble.
3. Gradually stir in milk.
4. Cook until thickened and bubbly, stirring constantly.
5. Remove from the heat.
6. Add cheese; mix well and set aside.
7. In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender.
8. Add eggs (beaten). Cook and stir until they begin to set.
9. Add mushrooms and cheese sauce.
10. Mix well and pour into a greased 11 x 7 x 2-inch baking dish.
11. Melt remaining butter.
12. Toss with bread crumbs.
13. Sprinkle over top of casserole.
14. Cover and refrigerate for 2 or 3 hours or overnight.
15. Bake, uncovered, at 350u0b0 for 25 to 30 minutes or until top is golden brown.
16. Extra onions if desired.
17. Yields 6 to 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989967 (may not work)