Scrambled Egg Casserole

Directions

1. 1
   In a med saucepan melt 2 tablespoons of butter.
2. 2
   Add flour, salt and pepper; cook and stir until mixture begins to bubble.
3. 3
   Gradually stir in milk; cook until thickened and bubbly; stirring constantly.
4. 4
   Remove from heat then mix in the Velveeta cheese until melted; set aside.
5. 5
   In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes).
6. 6
   Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
7. 7
   Add the mushrooms and cheese sauce; mix well.
8. 8
   Pour into greased 11x7 baking dish.
9. 9
   Melt remaining butter; toss with bread crumbs.
10. 10
    Sprinkle over top of casserole.
11. 11
    Cover and refrigerate 2-3 hours or overnight.
12. 12
    Remove from the refrigerator 30 minutes before baking.
13. 13
    Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.