Egg Casserole
- 8 hard boiled eggs
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1 teaspoon House seasoning, recipe follows
- 1/4 teaspoon dry mustard
- 1 cup freshly grated Gruyere
- 1/2 cup freshly grated Parmesan
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Preheat oven to 350 degrees F.
- Gently remove the shell from the hard-boiled eggs and cut in 1/2.
- Place cut side down in a baking dish greased with margarine.
- In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes.
- Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning.
- Add the dry mustard and the Gruyere and stir until melted.
- Pour the sauce over the eggs and sprinkle top with Parmesan.
- Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.
- Mix ingredients together and store in an airtight container for up to 6 months.
eggs, margarine, allpurpose, house seasoning, dry mustard, freshly grated gruyere, freshly grated parmesan, salt, black pepper, garlic powder
Taken from www.foodnetwork.com/recipes/paula-deen/egg-casserole-recipe2.html (may not work)