This dish can be prepared the night before.


  • 1/2 cup butter OR margarine,DIVIDED
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup(4 oz.) shredded process American cheese
  • 1 cup cubed fully cooked ham
  • 1/4 cup slced green onions
  • 12 eggs, beaten
  • 1 can(4 oz.) sliced mushrooms, drained
  • 1-1/2 cups soft bread crumbs
  • Additional sliced green onions, optional


In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thcikened and bubbly, stirring constantly. Remove from heat. Add cheese; mix well and set aside, In a large skillet, saute ham and onions in 3 tablespoons 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 11-in.x7-in.x2-in. 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 F. for 25-30 minutes or until top is golden brown. sprinkle with onions if desired. Yield: 6-8 servings.

Print this recipe

Submitted 6/13/05.
Source: Taste Of Home
Submitted By: Linda Wilson
Scrambled Egg Casserole