6 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
2 c. water
2/3 c. dry Carnation nonfat dry milk
1 1/2 c. (6 oz.) shredded sharp cheddar cheese
1 c. sliced fresh mushrooms
1/4 c. finely chopped onion
12 beaten eggs
1/2 c. bread crumbs

Melt 2 tablespoons butter in saucepan. Blend in flour and salt. Combine water and dry non-fat milk; gradually stir into flour mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Remove from heat. Add cheese; stir until melted.

Saute mushrooms and onions in 2 tablespoons butter. Add eggs and continue cooking; stir until mixture is set. Fold eggs into cheese sauce. Pour into 12 x 7 1/2 x 2 inch baking dish. Melt remaining 2 tablespoons butter. Toss with bread crumbs. Sprinkle over mixture. Cover and refrigerate overnight. Bake, uncovered, in 350 degree oven for 20-25 minutes. Makes 6-8 servings.