Herbed Egg and Cheese Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From the 'Celebrate San Antonio' cookbook. Ingredients:
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
1/4 teaspoon dried thyme, crushed |
1/4 teaspoon dried basil, crushed |
1/4 teaspoon dried marjoram, crushed |
1 (12 ounce) can evaporated milk or 1 (12 ounce) can half-and-half or 1 (12 ounce) can light cream |
2/3 cup milk |
2 cups shredded sharp cheddar cheese (8 oz.) |
18 eggs, hard cooked and thinly sliced |
1/2 lb bacon, crisp-cooked, drained, and crumbled |
1/4 cup finely snipped fresh parsley |
1 cup fine dry breadcrumb |
1/4 cup butter or 1/4 cup margarine, melted |
Directions:
1. In a medium saucapan, melt 1/4 cup butter.
2. Stir in flour, thyme, basil and marjoram. Stir in the evaporated milk and regular milk all at once.
3. Cook and stir over medium heat until thickened and bubbly.
4. Remove from heat. Gradually add cheddar cheese to sauce.
5. Stir after each addition until the cheese is melted.
6. Set aside.
7. Lightly grease a 3-quart rectangular baking dish. Layer half of the sliced eggs, bacon, and parsley in dish.
8. Pour half of the sauce over all. Repeat layers, ending with sauce.
9. In a small bowl, stir together bread crumbs and the 1/4 cup melted butter; sprinkle over casserole.
10. Bake in a 350 degree oven for 25 to 30 minutes or until heated through.
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