1/2 c. butter, divided
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. milk
1 c. (4 oz) shredded process American cheese
1 c. cubed cooked ham
1/4 c. sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 c. soft bread crumbs
In a med. saucepan, melt 2 T. butter. Add flour, salt and petter; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubble, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onion in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and chhese sauce; mix well. Pour into a greased 11 x 7 baking dish (It really does say 11 x 7, but there's no way it'd fit in my 11 x 7--I would recommend a larger pan!) Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown.
