Deviled Egg Ham Casserole Recipe
Ingredients
| 6 hard-cooked eggs | ||
| Mayonnaise | 1/4 Cup (16 tbs) (Deviled Eggs:) | |
| Prepared mustard | 1 Teaspoon (Deviled Eggs:) | |
| Salt | 1/4 Teaspoon (Deviled Eggs:) | |
| Pepper | 1 Dash (Deviled Eggs:) | |
| Butter/Margarine | 1/4 Cup (16 tbs) (Deviled Eggs:) | |
| All purpose flour | 1/4 Cup (16 tbs) (Deviled Eggs:) | |
| Milk | 2 Cup (16 tbs) (Deviled Eggs:) | |
| 1 cup shredded sharp process American cheese | ||
| Cooked ham | 1 Cup (16 tbs), canned (Deviled Eggs:) | |
| 1 cup frozen peas | 1/2 10 Ounce, broken (Deviled Eggs:) | |
| Dry bread crumbs | 1/2 Cup (16 tbs) (Deviled Eggs:) | |
| Butter | 2 Tablespoon, melted (Deviled Eggs:) | |
Directions
Deviled Eggs: Halve eggs.
Remove yolks; mash with next 4 ingredients; refill whites.
Arrange eggs in ungreased 10x6x1 1/2-inch baking dish.
Melt butter; blend in flour.
Gradually stir in milk; cook and stir till thick.
Stir in Cheese, ham and peas.
Pour over eggs.
Cool.
Cover with foil; refrigerate overnight.
Combine crumbs and butter; sprinkle over.
Bake in moderate oven (375°) about 45 minutes.
Remove yolks; mash with next 4 ingredients; refill whites.
Arrange eggs in ungreased 10x6x1 1/2-inch baking dish.
Melt butter; blend in flour.
Gradually stir in milk; cook and stir till thick.
Stir in Cheese, ham and peas.
Pour over eggs.
Cool.
Cover with foil; refrigerate overnight.
Combine crumbs and butter; sprinkle over.
Bake in moderate oven (375°) about 45 minutes.
Chef
