Scrambled Egg Casserole - cooking recipe

Ingredients

2 Tbsp. butter
2 1/2 Tbsp. flour
2 c. milk
1/2 tsp. salt
1/8 tsp. ground pepper
1 c. American cheese, shredded
1 c. cubed ham
1/4 c. chopped green onions
3 Tbsp. melted butter
1 dozen eggs, beaten
1 (4-oz.) can sliced mushrooms, drained
1/4 c. melted butter
2 1/4 c. soft bread crumbs

Preparation

To make cheese sauce, melt 2 Tbsp. butter, blend in flour and cook for 1 minute.
Gradually stir in milk; cook until thick.
Add salt, pepper and cheese; stir until cheese melts.
Set aside. Saute ham and green onion in 3 Tbsp. butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in the mushrooms and cheese sauce.
Spoon eggs into a greased 13 x 9 baking pan.
Combine melted butter and bread crumbs; spread evenly over egg mixture.
Cover; chill overnight.
Uncover and bake at 350 degrees for 30 minutes.