This is a good casserole to fix if you are expecting a lot of guests.

1/4 c. green onions, chopped
3 tbsp. butter
12 eggs, beaten
1 (4 oz.) can sliced mushrooms, drained

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 c. (4 oz.) processed American cheese, grated

1/4 c. butter, melted
2 1/4 c. soft bread crumbs
Paprika

In a large skillet, melt 3 tablespoons butter; saute ham and onion. Add eggs; cook over medium heat until eggs are set. Set aside while preparing Cheese Sauce.

To prepare Cheese Sauce, melt butter in saucepan over low heat; stir in flour, salt and pepper until smooth. Reduce heat to low; slowly stir in milk. Stir until thick. Add cheese; stir until melted.

Gently fold scrambled egg mixture and mushrooms into Cheese Sauce. Pour into a greased 13x9 inch baking dish.

To prepare Topping, in a bowl combine bread crumbs and melted butter. Stir until crumbs are evenly distributed with butter. Sprinkle over top of egg casserole. Sprinkle paprika over top of crumbs.

Bake at 325 degrees for 25 to 30 minutes. Or, if to be served the next morning, do not bake; cover and refrigerate overnight. Uncover and bake the cold casserole for 35 to 40 minutes.

Serves 10-15.