Scrambled Egg Casserole

By ghinman

Jeannie

Ingredients

• 1/2 cup, butter
• 2 Tbs. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 cups, milk
• 1 cup, (4 oz.) shredded am. cheese
• 1 cup, cubed ham
• 1/4 cup, sliced, green onion
• 12 eggs, beaten
• 1 can (4 oz.) sliced mushrooms, drained

Preparation

Step 1

Melt 2 Tbs. butter. Add flour, salt and pepper. Cook until bubbles. Gradually add milk, cook until thick and then remove from heat. Add cheese. Mix well and set aside. In a lg. skillet, saute ham and onions in 3 Tbs. butter. Add eggs, cook and stir until mixtutr begins to set. Add mushrooms and cheese sauce. Mix well and pour into cheesed 11x7 in. dish. Melt the rest of butter and toss with bread crumbs. Sprinkle over the top. Cover and refrigerate for 2-3 hrs. or overnight. Bake uncovered at 350 degrees for 25-30 min. or until top is golden brown. Sprinkle with green onions, of desired.