Ingredients
5 tablespoons butter, divided1/4 cup all-purpose flour2 cups whole milk2 cups shredded cheddar cheese1 cup sliced fresh mushrooms1/4 cup finely chopped onion12 large eggs, beaten1 teaspoon salt3 cups frozen chopped broccoli, cooked and drained1 cup soft bread crumbs
Preparation
In a saucepan, melt 2 tablespoons butter. Add flour, cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to boil. Cook and stir for 2 minutes. Remove from the heat.
Stir in cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well.
Pour into a greased 11x7-in. baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown.
