Ham And Egg Casserole Recipe


Interest Group


 Bread cubes3 Cup (48 tbs)
 Butter1⁄3 Cup (5.33 tbs)
 Flour1⁄3 Cup (5.33 tbs)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Dry mustard1 1⁄2 Teaspoon
 Cayenne1 Pinch
 Milk3 Cup (48 tbs)
 Tomato paste3 Tablespoon
 Prepared horseradish1 Tablespoon
 Worcestershire sauce1 1⁄2 Teaspoon
 Tabasco1 Dash
 Oregano1⁄2 Teaspoon
 Hard cooked eggs9
 Diced cooked ham3 Cup (48 tbs)
 Grated sharp cheddar cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3209 Calories from Fat 1273

% Daily Value*

Total Fat 169 g259.8%

Saturated Fat 81.9 g409.3%

Trans Fat 0 g

Cholesterol 2912.7 mg

Sodium 9234.7 mg384.8%

Total Carbohydrates 156 g51.9%

Dietary Fiber 8.1 g32.3%

Sugars 55 g

Protein 257 g514.1%

Vitamin A 134.4% Vitamin C 27.3%

Calcium 133.1% Iron 142.1%

*Based on a 2000 Calorie diet


Heat oven to 350 degrees.
Butter a 2 1/2-qt. casserole.
Spread bread cubes on shallow pan and toast very lightly in oven.
Add to melted butter and toss lightly.
Put half of cubes in prepared casserole.
Increase oven temperature to 375 degrees.
Melt 1/3 cup butter in saucepan.
Sprinkle in flour, salt, pepper, mustard and cayenne and let bubble up.
Remove from heat.
Add milk all at once.
Stir in tomato paste, horseradish, Worcestershire sauce, Tabasco and oregano.
Return to moderate heat and cook, stirring, until boiling, thickened and smooth.
Put 1/3 of the sauce on top of bread cubes in casserole.
Add half of eggs and half of ham.
Repeat layers, top with layer of sauce.
Sprinkle with remaining bread cubes and cheese.
Bake 25 minutes or until mixture is bubbling well.