Breakfast Scrambled Egg Casserole

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ½ cup butter
 * 2 tablespoons flour
 * ½ teaspoon salt
 * ½ teaspoon freshly ground black pepper
 * 2 cups milk
 * 1 cup mozzarella shredded
 * 1 cup cooked ham cubed
 * ¼ cup green onions sliced
 * 12 eggs beaten
 * ¼ cup fresh mushrooms sliced
 * 1½ cups soft bread crumbs

Directions

 * 1) In medium saucepan over medium heat melt 2 tablespoons butter then add flour, salt and pepper and stir with a whisk until well blended.
 * 2) Gradually add milk then cook until thickened and bubbly whisking constantly.
 * 3) Once thickened remove from heat and stir in cheese and stir until melted then set aside.
 * 4) In large skillet melt 3tablespoons butter then sauté ham and onions until lightly browned.
 * 5) Add eggs and stir for 2 minutes.
 * 6) Add mushrooms and cheese sauce then mix well.
 * 7) Pour into well greased baking dish.
 * 8) In medium saucepan melt remaining butter and toss with bread crumbs.
 * 9) Sprinkle over top of casserole.
 * 10) Cover and refrigerate or overnight.
 * 11) Bake uncovered at 350°F for 30 minutes.