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Eggs Divan Recipe
|Medium egg noodles||225 Gram (2 Cups)|
|Frozen chopped broccoli||10 Ounce (1 Package, 284 Gram)|
|Hard cooked eggs||4|
|For cheese sauce|
|All purpose flour||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Worcestershire sauce||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Grated cheddar cheese||4 Ounce (125 Grams Or 1 Cup)|
Calories 516 Calories from Fat 202
% Daily Value*
Total Fat 23 g35.1%
Saturated Fat 11.6 g58.1%
Trans Fat 0 g
Cholesterol 333 mg
Sodium 433.3 mg18.1%
Total Carbohydrates 51 g16.9%
Dietary Fiber 4.1 g16.6%
Sugars 4.9 g
Protein 26 g52.4%
Vitamin A 74.8% Vitamin C 110.2%
Calcium 35.2% Iron 12.6%
*Based on a 2000 Calorie diet
In pot of salted boiling water, cook broccoli just until florets separate.
Drain both and set aside.
Cheese Sauce: In small saucepan, melt butter; blend in flour, mustard, salt, cayenne and Worcestershire.
Cook until bubbly.
Using wire whisk, blend in milk and cook over medium heat until mixture boils and thickens.
Remove from heat; add cheese and stir until melted.
In greased 6-cup (1.5 L) casserole, spread noodles; arrange broccoli on top.
Spoon 2/3 of cheese sauce over broccoli.
Slice eggs and arrange on top.
Cover with foil and bake in 375°F (190°C) oven for 10 minutes.
Remove from oven and top with remaining sauce.
Return to oven and bake, uncovered, for 10 to 15 minutes longer or until top is bubbly.
Sprinkle with paprika before serving.