Ingredients
4 cups fresh broccoli florets24 large eggs5 tablespoons butter, divided1-3/4 cups sliced fresh mushrooms1 cup cubed fully cooked ham2 green onions, chopped2 tablespoons all-purpose flour2 cups 2% milk1 cup shredded cheddar cheese3/4 teaspoon salt1/2 teaspoon pepperTOPPING:2-1/4 cups soft bread crumbs1/4 cup butter, melted
Preparation
In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender.
In a large bowl, whisk eggs until blended; set aside. In a large skillet, heat 3 tablespoons butter over medium heat. Add mushrooms, ham and green onions; cook and stir 4-6 minutes or until vegetables are tender. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.
Meanwhile, in a small saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in cheese, salt and pepper until cheese is melted.
Add cheese sauce to egg mixture; gently stir in broccoli. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix bread crumbs and melted butter; sprinkle over casserole. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.
