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

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.

CHEESE SAUCE:

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

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.

TOPPING:

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

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°F 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.

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

Serves 10-15.