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Scrambled Egg Casserole

1 cup cubed ham or Canadian bacon
1/4 cup chopped green onions
3 Tbl. melted butter
1 dozen eggs, beaten
4 ounce can sliced mushrooms, drained
Cheese sauce
1/4 cup melted butter
2 1/4 cups soft bread crumbs
1/8 tsp. paprika

Saute' ham and green onion in 3 Tbl. butter in a large skillet
until onion is tender. Add eggs and cook over medium-high heat,
stirring to form large soft curds. When eggs are set, stir in
mushrooms and cheese sauce. Spoon egg mixture into a greased 13x9x2
inch baking dish. Combine 1/4 cup melted butter and bread crumbs,
mixing well, spread evenly over eggs. Sprinkle with paprika.
Cover and chill overnight.

Uncover and bake at 350* for 30 minutes or until heated thoroughly.
Yield: 12 to 15 servings.

Cheese Sauce

2 Tbl. butter
2 1/2 Tbl. flour
2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1 cup American or cheddar cheese

Melt butter in heavy saucepan over low heat, blend in flour, cook
for 1 minute. Gradually add milk, cook over medium heat, stirring
constantly, until thickened. Add salt, pepper, and cheese, stirring
until cheese melts and mixture is smooth. Yield: 2 1/2 cups.


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