Ham & Eggs en Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 3 cups cooked ham, cubed
- 6 hard boiled eggs, peeled, sliced, Shortcut
- 1⅓ cups mushrooms, sliced, sautéed
- 1 can condensed cream of celery soup, Shortcut
- ¼ cup milk
- 1 cup Cheddar cheese, shredded
- 5 drops hot pepper sauce
- 1½ cups soft breadcrumbs
Instructions
- In a 2 quart casserole, layer the ham, eggs, and mushrooms, starting with ham on the bottom and ending with ham on the top.
- Preheat your oven to 190° C (375° F).
- In a sauce pan, stir together the soup and milk on medium heat until hot.
- Add the cheese and stir until it is melted in. Stir in the hot sauce.
- Pour soup mixture over the casserole.
- Top with the breadcrumbs.
- Bake for 25 minutes or until heated through and the crumbs are golden brown.
- Serve with sides of your choice, enjoy.
Notes
For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole.
Shortcuts: Hard Boiled Eggs, Condensed Cream of Celery Soup.
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