Ham & Eggs en Casserole
Adapted from a recipe in the Casserole Cook Book, page 16.
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.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Course Lunch, Main Dish
Cuisine American
- 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
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.
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.