Ham 'n Egg Divan

Adapted from a recipe in the Casserole Cook Book, page 35.

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. Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 30

Cook Time 20

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (7x11 inch)

Ingredients

1 package frozen broccoli, cooked and drained, (10 oz / 283 g)
6 hard boiled eggs, peeled, Shortcut
3 tablespoons mayo
1 tablespoon onion, minced
1 teaspoon prepared yellow mustard
½ teaspoon Worcestershire sauce
salt and pepper, as desired, to taste
1 can deviled ham, (4¼ oz / 120 g)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
½ teaspoon salt
1 cup Cheddar cheese, shredded, (4 oz / 113 g)

Instructions

Add the cooked and drained broccoli to a 7x11 baking dish.
Cut eggs in half lengthwise, remove yolks to a bowl.
Mash yolks and mix with the mayo, onion, mustard, and Worcestershire sauce, taste and season with salt and pepper as desired. Mix in ½ of the deviled ham.
Place a small amount of deviled ham in each egg white.
Divide yolk mixture among all the whites, and top each with another small amount of the remaining deviled ham.
Arrange deviled eggs on the broccoli.
Preheat your oven to 180° C (350° F).
In a sauce pan, melt the butter, stir in the flour. Slowly add milk while stirring. Stir continuously until thickened.
Stir in cheese and salt, stir until cheese is melted in and smooth.
Pour sauce over eggs to cover them.
Bake for 20-25.
Serve and enjoy.