In a large saucepan, melt 2 tablespoons butter and blend in flour. Cook for 1 minute. Gradually stir in milk; cook until thick. Add salt, pepper and cheese; stir until cheese melts. Set aside. In a large skillet, saute ham and green onion in 3 tablespoons butter until onion is tender.
Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese mixture. Spoon into a greased 13-inch x 9-inch x 2-inch baking pan.
Combine topping ingredients; sprinkle evenly over casserole.
Cover; refrigerate overnight. Bake, uncovered, at 350 degrees for 30 minutes.
Originally Submitted
3/5/2009
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