Scrambled Egg Casserole

By Lulubelle

Taste of Home

Ingredients

• 1/2 Cup Butter, divided
• 2 TBSP Flour
• 1/2 tsp Salt
• 1/8 tsp Pepper
• 2 Cups Milk
• 1 Cup Shredded American Cheese
• 1 Cup fully cooked Ham - cubed
• 1/4 Cup Green Onions - sliced
• 12 Eggs, beaten
• 1 ) 4 oz can Mushrooms, sliced and drained
• 1.5 Cups soft bread crumbs

Details

Servings 6

Preparation

Step 1

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 heat. Add cheese; mix well and set aside.

In a large skillet, saute 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 9 x 13 baking pan. 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 20-25 minutes or til top is golden brown. Sprinkle with onions if desired