Recipe(tried): Scambled Egg Casserole

1/2 cup butter or margarine, divided
2 Tablespoons 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 sliced 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 bubble, 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 a 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 350 for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired. Yield: 6-8 servings.