Scrambled Egg Casserole

Name: Scrambled Egg Casserole
Ingredients: 2 Tablespoons Butter; 2-1/2 Tablespoons Flour; 2 cups Milk; 1/2 teaspoons Salt; 1/8 teaspoons Pepper; 1 cup Velveeta, Shredded; 2 cups Ham, cubed; 3 Tablespoons Butter; 12 whole Eggs, Scrambled; 4 ounces, weight Mushrooms, Sliced; 1/4 cups Melted Butter; 2-1/4 cups Soft Bread Crumbs

12 ingredients

3 steps

Ingredients

2 Tablespoons Butter
2-1/2 Tablespoons Flour
2 cups Milk
1/2 teaspoons Salt
1/8 teaspoons Pepper
1 cup Velveeta, Shredded
2 cups Ham, cubed
3 Tablespoons Butter
12 whole Eggs, Scrambled
4 ounces, weight Mushrooms, Sliced
1/4 cups Melted Butter
2-1/4 cups Soft Bread Crumbs

Directions

1

To make cheese sauce, melt 2 Tablespoons of butter over medium heat. Then blend in flour and cook for one minute longer. Gradually stir in milk; cook until thick. Add salt, pepper, and cheese; stir until cheese melts. Set aside.
2

Saute ham in 3 Tablespoons of butter. Remove from pan and then in the same pan scramble eggs. Once eggs are scrambled, add the ham. Cook over medium heat until eggs are set; stir in the mushrooms and the cheese sauce. Spoon eggs mixture into a greased 9 x 13 baking dish. Combine topping ingredients (melted butter and bread crumbs); spread evenly over egg mixture. Cover; chill overnight.
3

The next morning, uncover, bake at 350°F for 30 minutes. Makes 10-12 servings.