Cheesy Egg Casserole

• 1/2 c. butter or margarine
• 1/2 c. all-purpose flour
• 4 c. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 6 hard-boiled eggs, separated
• 3 Tbsp. butter or margarine
• 2 c. (8 oz.) shredded American cheese
• 1 small onion, chopped
• 2 (4 1/2 oz.) jars sliced mushrooms, drained
• 1 Tbsp. chopped parsley
• 1 (4 oz.) jar diced pimiento, drained
• 1/2 tsp. celery salt
• 1 Tbsp. sherry
• toast points or English muffins

1. Melt 1/2 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth.
2. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
3. Stir into sauce; set aside.
4. Melt 3 tablespoons butter in a skillet; add onion, mushrooms, parsley and pimiento.
5. Saute until tender.
6. Stir mushroom mixture, celery salt and sherry into cheese sauce.
7. Pour into a greased 2-quart shallow baking dish.
8. Bake at 325u0b0 for 35 minutes.
9. Grate egg yolks; sprinkle over casserole.
10. Serve over toast points.
11. Makes 8 servings.
12. Good for brunch.

butter, allpurpose, milk, salt, pepper, eggs, butter, american cheese, onion, mushrooms, parsley, pimiento, celery salt, sherry, points

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650806 (may not work)