3 c. shredded Mozzarella cheese
3 c. shredded cheddar cheese
4 oz. can sliced mushrooms, drained
8 oz. cooked ham, cut into fine julienne strips
1/4 c. butter, melted
1 3/4 c. milk
8 eggs, beaten
1/3 c. sliced green onion
2 tbsp. fresh snipped parsley
1/2 c. flour

In a large bowl, lightly toss cheeses together. Sprinkle half of the cheese mixture in an ungreased 9 x 13 inch baking dish. In medium skillet, cook mushrooms and green onions in the butter, until onions are tender. Arrange vegetables over cheese. Arrange ham strips over vegetables. Sprinkle remaining cheese over ham. (To make ahead, prepare to this point, cover and refrigerate.)

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl using a wire whisk, blend flour, milk, parsley and eggs; pour over layers in baking dish. Bake at 350 degrees for 35 to 45 minutes or until mixture is set and top is lightly browned. Let stand about 10 minutes. Cut into squares and garnish with fresh parsley. Serves 12.