Scrambled Egg Casserole

By Nanatimesthree

Ingredients

• 1/2 cup butter, divided
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup shredded American cheese
• 1 cup cubed ham
• 1/4 cup sliced green onions
• 12 eggs, beaten
• 1 4 ounce can mushrooms, drained and sliced
• 1 1/2 cups soft bread crumbs
• Additional sliced green onions

Preparation

Step 1

In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in ilk; cook until thickened and bubbly, stirring constantly. Remove from heat. Add cheese; mix well and set aside.

In a large skillet, sauté 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 greased 11 x 7 dish. Melt remaining butter; toss with bred crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2 to 3 hours or overnight.

Bake, uncovered, at 350 for 25 to 30 minutes or until it is golden brown.