Scrambled Egg Casserole

1/2 cup butter or margarine
2 Tbsp flour
1/2 tsp Salt
1/8 tsp Pepper
2 cups milk
1 cup milk
1 cup (4 oz) shredded process American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained, or bits and pieces
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

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 constatnly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, 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 for 25-30 min or until top is golden brown. Sprinkle with onions if desired. 6-8 servings