Scrambled Egg Casserole

For cheese sauce, melt butter in a heavy saucepan over low heat. Blend in flour and cook 1 minute. Gradually add milk and cook over medium heat until thickened, stirring constantly. Remove from heat and add salt, pepper and cheese and stir until cheese melts and mixture is smooth. Set aside. Saute ham and green onion in 1 tablespoon butter in a large skillet until onion is tender. Add eggs and cook over medium heat, stirring to form large, soft curds. When eggs are set stir in mushrooms and cheese sauce. Spoon egg mixture into a greased 13 x 9 x 2-inch baking pan. Combine 1/4 cup melted butter and the bread crumbs, mixing well. Spread evenly over egg mixture and then sprinkle with paprika. Cover and refrigerate casserole overnight. Uncover and bake at 350 °F (175°C) for 30 minutes or until heated thoroughly.