SCRAMBLED EGG CASSEROLE

SCRAMBLED EGG CASSEROLE

½ cup butter or margarine, divided
2 Tbsp. all-purpose flour
½ tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup (4-oz.) process American cheese
1 cup cubed fully cooked ham
¼ cup sliced green onions
12 eggs, beaten
1 can (4-oz.) sliced mushrooms, drained
1-1/2 cups soft bread crumbs
Additional green onions, optional

In a medium saucepan, melt 2 Tbsp. 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 Tbsp. 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 greased 7-x-11-x-2-inch baking dish. Melt remaining butter; toss with breadcrumbs. 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.