Scrambled Egg Casserole

By ksgroves

Ingredients

• 1/2 butter, divided
• 2 tbs. flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 cups milk
• 1 cup (4 oz) Velveets
• 1 cup cubed fully cooked ham
• 1/4 cup sliced green onions
• 12 eggs, beaten
• 1 4-oz can mushrooms
• 1 1/2 cups soft bread crumbs
• Additional sliced green onions, optional

Preparation

Step 1

In a medium saucepan, melt 2 tbs. 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 tbs. butter until onions and tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11-inch x 7-inch x 2-inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3hours or overnight.

Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.

Yield: 6-8 servings.