Judy/AZ (9:39:46 PM) :

Scrambled Egg Casserole

1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded process American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 ounces) sliced mushrooms, drained
1-1/2 cups soft bread crumbs
Additional slid green onions, optional

In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into greased 11x7x2 - inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered at 350ª for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired. yield: 6-8 servings