Title: Scrambled Egg Casserole
Categories: Egg Casserole Ham
Yield: 7 Servings

1/2	c	Butter, divided
2	tb	Flour
1/2	ts	Salt
1/8	ts	Pepper
2	c	Milk
1	c	(4 oz.) shredded process - American cheese
1	c	Cubed fully cooked ham
1/4	c	Sliced green onions
12		Eggs, beaten
4	oz	Can sliced mushrooms, drain
1 1/2	c	Soft bread crumbs
		Additional green onions; - sliced

In a medium saucepan, melt 2 Tbsp. 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 the heat. Add cheese; mix well and set aside. In a large skilet, saute' ham and onions in 3 Tbsp. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11x7x2" baking dish. 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 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.

Serves: 6-8

"With satisfying ingredients like ham and a creamy cheese sauce, this dish is really special." - Marry Anne McWhirter

From: "Taste of Home" Magazine, Feb/Mar 1995

~ Posted by: Debbie Carlson 2 Apr 95

Converted by MMCONV vers. 1.00

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