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Creamy Egg Casseroles Recipe
|Milk||2 Cup (32 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Swiss cheese cubes||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Hard boiled eggs||12|
|Bread cubes||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3616 Calories from Fat 1991
% Daily Value*
Total Fat 224 g345%
Saturated Fat 114.7 g573.4%
Trans Fat 0 g
Cholesterol 3349.5 mg
Sodium 4806.4 mg200.3%
Total Carbohydrates 177 g59%
Dietary Fiber 4.9 g19.4%
Sugars 43.4 g
Protein 212 g424.4%
Vitamin A 175.7% Vitamin C 18%
Calcium 362.7% Iron 99.9%
*Based on a 2000 Calorie diet
Butter six cup baking dishes.
Melt 6 tbsp butter in medium saucepan.
Sprinkle in flour and stir to blend.
Remove from heat.
Add milk and chicken stock all at once.
Return to moderate heat and cook, stirring constantly, until boiling, thickened and smooth.
Boil 1 minute more.
Remove from heat and stir in Swiss cheese cubes, Parmesan cheese, sherry, Worcestershire sauce, salt and pepper.
Chop eggs coarsely and fold in.
Spoon into prepared baking dishes Combine bread cubes 1/4 cup melted butter and parsley and sprinkle some of mixture over egg mixture in each dish.
Bake about 20 minutes or until cubes are browned and egg mixture is bubbling well.