Easy Ham And Egg Casserole Recipe
Ingredients
| Butter/Margarine | 5 Tablespoon | |
| Flour | 4 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Chervil | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| 6 hard-cooked eggs, sliced in 1/4-inch crosswise slices | ||
| Cooked ham | 1 Cup (16 tbs), cubed | |
| Sliced mushrooms | 1 Can (10oz), chopped | |
| 1 cup crushed cornflakes or cornflake crumbs | ||
Directions
Melt 3 tablespoons of the butter in a small pan over medium heat.
Stir in the flour and when smooth, gradually stir in the milk.
Cook, stirring, until the mixture thickens.
Stir in the salt, chervil (if used), and pepper.
In a greased 2-quart casserole, arrange alternate layers of the hard-cooked egg slices, ham cubes, and mushrooms.
Pour the thickened sauce over the top.
Melt the remaining 2 tablespoons butter in a small pan and mix in the cornflake crumbs; then sprinkle on top of the casserole.
Bake, uncovered, in a moderate oven (350°) for about 25 minutes or until top is golden.
Stir in the flour and when smooth, gradually stir in the milk.
Cook, stirring, until the mixture thickens.
Stir in the salt, chervil (if used), and pepper.
In a greased 2-quart casserole, arrange alternate layers of the hard-cooked egg slices, ham cubes, and mushrooms.
Pour the thickened sauce over the top.
Melt the remaining 2 tablespoons butter in a small pan and mix in the cornflake crumbs; then sprinkle on top of the casserole.
Bake, uncovered, in a moderate oven (350°) for about 25 minutes or until top is golden.
Chef
