Scrambled Egg Casserole

1 cup cubed ham or Canadian bacon 1/3 cup chopped green onion

3 tblsp melted butter 1 dozen eggs, beaten

1/2 cup mushrooms, sliced 1/4 cup melted butter

2 cups soft bread crumbs Cheese Sauce

Sauté ham and onion in 3 tblsp butter in large skillet until onion is tender. Add eggs and cook over medium heat stirring to form large soft curds. When eggs are set, stir in mushrooms and cheese sauce. Spoon mixture in greased 13 x 9 x 3 inch baking dish. Combine 1/4 cup melted butter and 2 cups soft bread crumbs. Sprinkle evenly over egg mixture. Cover and chill overnight. Uncover and bake at 350 for 30 minutes or until heated through. Serves 12 – 15.

Cheese Sauce: 2 tblsp margarine, 2 1/2 tblsp flour, 2 cups milk, 1/2 tsp salt 1/8 tsp pepper 1 cup cheddar cheese shredded. Melt butter in saucepan over low heat, blend in flour and cook 1 minute. Gradually add milk, cooking over medium heat until thickened, stirring constantly. Add salt, pepper and cheese, stirring until cheese melts and mixture is smooth.


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