Creamy Egg Casseroles Recipe
Ingredients
| Flour | 6 Tablespoon | |
| 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 | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Hard boiled eggs | 12 | |
| Bread cubes | 2 Cup (32 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4019 Calories from Fat 2392
% Daily Value*
Total Fat 270 g415.2%
Saturated Fat 143.6 g717.9%
Trans Fat 0 g
Cholesterol 3470.4 mg1156.8%
Sodium 4812.6 mg200.5%
Total Carbohydrates 177 g59%
Dietary Fiber 4.9 g19.4%
Sugars 43.5 g
Protein 213 g425.3%
Vitamin A 203.8% Vitamin C 18%
Calcium 364% Iron 99.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
