Scrambled Egg Casserole

1 tablespoon butter or margarine
1 tablespoon all-purpose flour
¼ teaspoon salt
Dash pepper
1 cup milk
½ cup shredded process cheese

1 tablespoon + 1 ½ teaspoons butter or margarine
½ cup cubed fully cooked ham
2 tablespoons sliced green onions
6 eggs, beaten
¼ cup sliced mushrooms, drained
2 tablespoons chopped sweet red pepper

1 tablespoon + 1 ½ teaspoons butter or margarine
¾ cup soft bread crumbs

Directions:

1. In a saucepan, melt 1 tablespoon butter. Add the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in cheese.

2. In a large frying pan, saute ham and green onions in butter until onions are tender. Add eggs; cook and stir until eggs are set. Add mushrooms, red pepper and cheese sauce; mix well.

3. Pour into a greased 11 x 7 x 2-inch baking dish.

4. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate 2 to 3 hours or overnight.

5. Remove from refrigerator 30 minutes before baking.

6. Preheat oven to 350° F.

7. Bake, uncovered, for 25 - 30 minutes or until golden brown. Sprinkle with additional sliced green onions, if desired. Let stand 5 - 10 minutes before serving.

Yield: 4 servings