Egg Casserole

• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup half-and-half
• 1 pound sharp Cheddar cheese, shredded
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon dried whole thyme
• 1/4 teaspoon dried whole basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, crushed
• 18 hard-cooked eggs, sliced
• 12 slices bacon, cooked and crumbled
• 3 cups soft breadcrumbs
• 1/4 cup plus 2 tablespoons butter or margarine, melted

1. Melt 1/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half; cook over medium heat, stirring until thickened and bubbly. Add cheese, stirring until cheese melts. Stir in seasonings and garlic.
2. Spread one-third of sauce in bottom of a greased 13- x 9- x 2- inch baking dish. Layer half of sliced eggs and half of crumbled bacon over sauce. Repeat layers, ending with sauce.
3. Combine breadcrumbs and melted butter; sprinkle over casserole. Bake at 350u0b0 for 25 minutes or until bubbly and browned. Serve hot.

butter, allpurpose, milk, cheddar cheese, parsley, thyme, basil, salt, pepper, clove garlic, eggs, bacon, breadcrumbs, butter

Taken from www.myrecipes.com/recipe/egg-casserole (may not work)