1/2 c. butter or margarine, divided
2 T. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 c. shredded process American cheese
1 c. cubed fully-cooked ham
1/4 c. sliced green onions
12 eggs, beaten
1 (4 oz.) can sliced mushrooms, drained
1 1/2 c. soft bread crumbs
additional sliced green onions (optional)
In a medium saucepan, melt 2 T. of the butter or margarine. Add the flour, salt and pepper; cook and
stir until the mixture begins to bubble. Gradually stir in the milk; cook until thickened and bubbly, stirring constantly.
Remove from the heat. Add the cheese; mix well and set aside. In a large skillet, sauté the ham and onions in
3 T. of the butter or margarine until the onions are tender. Add the eggs; cook and stir until they begin to set.
Add the mushrooms and the cheese sauce; mix well. Pour into a greased 11x7-inch baking dish. Melt the remaining
3 T. of butter or margarine; toss with the bread crumbs. Sprinkle over the top of the casserole. Cover and refrigerate
overnight. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until the top is golden brown. Sprinkle with
additional green onions, if desired. Makes 6 to 8 servings.