Scrambled Egg Casserole

1 cup cubed ham
1/4 cup chopped green onion
3 TBSP melted butter
12 eggs, beaten
1 (4 oz)can sliced mushrooms drained
Cheese sauce (recipe follows)
1/4 cup melted butter
2 1/4 cup breadcrumbs
1/8 tsp paprika

Saute ham and onion in 3 TBSP butter in large skillet til onion is tender. Add eggs and cook over medium high heat, stirring to form large , soft curds; when eggs are set, stir in mushrooms and cheese sauce. Spoon eggs into a greased 13x9x2 inch pan. Combine 1/4 cup melted butter and crumbs, mix well. Spread evenly over eggs.

Sprinkle with paprika. COVER AND CHILL OVERNIGHT.

Uncover and bake at 350º for 30 minutes or until heated through.
12 to 15 servings. Can also be frozen.
Barbara K

Cheese Sauce

2 TBSP butter
2 1/2 TBSP all purpose flour
2 Cups milk
1/2 tsp salt 1/8 tsp pepper
1 cup shredded American cheese

Melt butter over low heat, blend in flour and cook 1 minute. Gradually add milk; cook over medium heat til thickened, stirring constantly. Add salt, pepper and cheese, stirring until cheese melts and mixture is smooth.
Yield 2 1/2 cups
Barbara K

http://www.nancyskitchen