Scrambled Egg Casserole

Scrambled Egg Casserole

1/2 C. butter, divided

2 T. all-purpose flour

1/2 t. salt

1/8 t. pepper

2 C. milk

1 C. shredded American cheese

1 C. cubed fully cooked ham

1/4 C. sliced green onions

12 eggs, beaten

1 can sliced mushrooms, drained

1 1/2 C. soft bread crumbs

Additional sliced green onions, optional

In a medium saucepan, melt 2 T. 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, sauté ham and onions in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well.

Pour in a 7 x 11 1/2 inch 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 350ºF. for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.

Yield: 6-8 servings.