Scalloped Eggs

• 1/4 c. butter
• 3 Tbsp. flour
• 1 c. milk
• 1 c. half and half
• 1 lb. sharp Cheddar cheese, grated
• 1/4 c. chopped celery
• 3/4 tsp. Lawry's salt
• pinch of herbs seasoning
• 1/8 tsp. garlic salt
• 18 hard-boiled eggs, sliced
• Pepperidge Farm herb stuffing mix
• 4 to 6 Tbsp. melted butter

1. Melt 1/4 cup of butter; add flour and whisk.
2. Add half and half and milk; bring to a boil slowly.
3. Boil 2 or 3 minutes.
4. Add cheese, celery and seasonings; stir until cheese melts.
5. In a 9 x 13-inch glass dish, alternate layers of sauce, bacon and eggs. Top with 1/3 package Pepperidge Farm stuffing mix tossed with 4 to 6 tablespoons of melted butter.
6. Bake at 350u0b0 for 20 to 25 minutes.
7. Serves 12.

butter, flour, milk, cheddar cheese, celery, salt, herbs seasoning, garlic salt, eggs, herb stuffing mix, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=498792 (may not work)