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Ham and Eggs Casserole |
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Serves: 6 Print this Recipe1/2 cup onions chopped 2 tablespoons butter or margarine 3 tablespoons flour 3 cups milk 2 teaspoons chicken bouillon 1/4 teaspoon black pepper 2 cups potatoes cubed cooked 2 tablespoons flour 1 1/2 cups ham chopped cooked (about 1/2 lb.) 6 eggs hard-cooked, chopped 1 cup bread crumbs soft 2 tablespoons butter or margarine, melted Preheat oven to 350°. In a 2-quart saucepan over medium heat, sauté onion in 2 tablespoons butter until softened. Add 3 tablespoons flour. Cook and stir 1 minute. Add milk, bouillon granules, and pepper. Stirring, bring to a boil and boil until thickened. Remove from heat. Place potatoes in a 1 1/2 -quart oblong baking dish. Sprinkle with 2 tablespoons flour. Top with ham, then eggs. Evenly pour sauce over eggs. In a small bowl, mix bread crumbs with melted butter. Sprinkle over casserole. Bake 25 to 30 minutes until hot and bubbly. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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