Scrambled Egg Casserole

Directions

1. 1
   In a medium saucepan, melt 2 tablespoons butter or margarine. Add flour, salt and pepper.
2. 2
   Cook and stir until mixture begins to bubble.
3. 3
   Gradually stir in milk.
4. 4
   Cook until thickened and bubbly, stirring constantly.
5. 5
   Remove from the heat.
6. 6
   Add cheese; mix well and set aside.
7. 7
   In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender.
8. 8
   Add eggs (beaten). Cook and stir until they begin to set.
9. 9
   Add mushrooms and cheese sauce.
10. 10
    Mix well and pour into a greased 11 x 7 x 2-inch baking dish.
11. 11
    Melt remaining butter.
12. 12
    Toss with bread crumbs.
13. 13
    Sprinkle over top of casserole.
14. 14
    Cover and refrigerate for 2 or 3 hours or overnight.
15. 15
    Bake, uncovered, at 350° for 25 to 30 minutes or until top is golden brown.
16. 16
    Extra onions if desired.
17. 17
    Yields 6 to 8 servings.