Scrambled Egg Casserole - cooking recipe

Ingredients

1/2 cup butter, divided
2 all-purpose tablespoons flour
salt & freshly ground black pepper (I use seasoned salt)
2 cups milk (or 2 light cream)
1 cup shredded Velveeta cheese
1 cup cubed cooked ham (can use more)
2 large green onions, chopped
12 eggs, beaten
1 (10 ounce) can mushroom stems and pieces, drained
1 1/2 cups soft breadcrumbs
additional sliced green onion, for top

Preparation

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