Deviled Egg & Ham Casserole
Deviled Egg & Ham Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021 for dinner with my parents. We loved this, excellent sauce, and the eggs really add to the overall taste of this casserole. The recipe was followed exactly with no changes made, and it was delicious! This will be a regular now. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 hard boiled eggs, peeled, Shortcut
- ¼ cup mayo
- 1 teaspoon prepared yellow mustard
- ½ teaspoon salt
- black pepper, as desired, to taste
- ¼ cup butter, (½ stick / ¼ block)
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup Cheddar cheese, shredded
- 1 cup cooked ham, diced
- 1 cup frozen peas
- ½ cup dry bread crumbs
- 2 tablespoons butter, melted
- hot cooked rice, or toast points, for serving
Instructions
- Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper. Fill whites with yolk mixture, arrange eggs in a 7x11 inch baking pan.
- Preheat your oven to 190° C (375°).
- Melt the ¼ cup butter in a medium saucepan, stir in the flour until smooth. Slowly stir in milk, cook and stir until thickened. Stir in cheese, stir until melted in. Stir in the ham and peas.
- Pour mixture over the eggs.
- In a bowl, mix together the bread crumbs and 2 tablespoons of melted butter, sprinkle over the top of the casserole.
- Bake for 15 minutes.
- Serve with rice or over toast points, and enjoy.
Notes
Low to Fair cost per serving depending on where the ham is sourced.
Shortcut: Hard Boiled Chicken Eggs.
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