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CREAMY EGG AND VEGETABLE CASSEROLE Recipe

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This recipe for CREAMY EGG AND VEGETABLE CASSEROLE is from The Brubaker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
2 tablespoons undiluted evaporated milk
1/3 cup water
1 tsp. salt
1/8 tsp. pepper
2 tsp. instant minced onion
1 tsp. Worcestershire sauce
1 tablespoon prepared mustard
3 packages (10 oz each) cooked broccoli spears
(or 3 lbs. cooked, drained fresh asparagus spears)
4 sliced hard-cooked eggs
6 ounces cubed, cooked ham
1 cup (4oz) shredded process American cheese
Directions:
Directions:
Melt butter in medium saucepan. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Stir in salt, pepper, onion, Worcestershire sauce and mustard. Arrange half of vegetable spears in bottom of 13x9" baking dish. Top with half of egg slices. Pour half of sauce over eggs. Sprinkle half of cheese over top. Repeat layers. Cover dish with foil. Bake in moderate oven (350º) 20-30 minutes or until sauce is bubbly.
Number Of Servings:
Number Of Servings:
6

 

 

 

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