3 c. cooked wild rice (2/3-1 c. uncooked)
1-2 c. cubed cooked ham (opt., it tastes good with or without ham)
1 c. fresh mushrooms
2 c. shallots or green onions, chopped (white part only)
2 tbsp. butter
1 dozen eggs, lightly beaten
1/3 c. milk
3 tbsp. butter

CHEESE SAUCE:

2 tbsp. oil
3 tbsp. all purpose flour
1 c. milk
2 c. grated cheddar or Gouda or Monterey Jack cheese
1/4 tsp. powdered ginger
1/8 tsp. white pepper
Salt to taste (opt.)
1 1/2 lbs. fresh broccoli, cleaned, cut into spears & cooked until tender

Prepare rice and place in bottom of lightly greased 9"x13" or similar shallow baking dish.

Saute ham cubes in butter just until ham begins to brown around edges. Remove ham and place in casserole on top of rice. Saute onions and mushrooms in same pan until cooked. Combine eggs and milk, melt 3 tablespoons butter in skillet and scramble eggs until soft. Do not cook until eggs are dry. Add sauteed onions and mushrooms. spoon eggs on top of ham.

To make cheese sauce, heat 2 tablespoons oil in a skillet and sprinkle flour over oil, stirring to blend in flour. Stir in milk, cook and stir until sauce thickens slightly. Stir in cheese, ginger and white pepper. Add salt if desired.

Cook broccoli and place this down center of casserole. Spoon cheese sauce over all. If casserole is to be baked later, cover and refrigerate.