Scrambled Egg Casserole
(12 servings)

1 c Cubed ham or Canadian bacon
1/4 c Chopped green onions
3 tb Melted butter
1 Dozen eggs, beaten
1 cn (4 oz) sliced mushrooms, drained
Cheese sauce (recipe below)
1/4 c Melted butter
2 1/4 c Soft bread crumbs
1/8 ts Paprika

CHEESE SAUCE:
2 tb Butter
2 1/2 tb Flour
2 c Milk
1/2 ts Salt
1/8 ts Pepper
1 c American or cheddar cheese

Saute' ham and green onion in 3 Tbl. butter in a large skillet until onion is tender. Add eggs and cook over medium-high heat, stirring to form large soft curds. When eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into a greased 13x9x2 inch baking dish. Combine 1/4 cup melted butter and bread crumbs, mixing well; spread evenly over eggs. Sprinkle with paprika. Cover and chill overnight. Uncover and bake at 350* for 30 minutes or until heated thoroughly. Yield: 12 to 15 servings.

CHEESE SAUCE: Melt butter in heavy saucepan over low heat; blend in flour, cook for 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Add salt, pepper, and cheese, stirring until cheese melts and mixture is smooth. Yield: 2 1/2 cups.