Eggs Benedict Casserole

Serves: 5
Total Calories: 695


2 1/2 cups cut-up cooked ham
10 eggs, poached
1/4 teaspoon black pepper
1 cup crushed cornflakes or fine bread crumbs
1/4 cup margarine, melted
Mornay Sauce:
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 1/2 cups milk
1 1/2 cups shredded Gruyère or Swiss cheese
1/2 cup grated Parmesan cheese


Put ham in a 9x13-inch baking pan; place poached eggs on ham. Sprinkle with pepper. Prepare Mornay Sauce and pour over eggs. Toss butter and cornflakes, sprinkle over sauce in rectangle around each egg. Refrigerate no longer than 24 hours. Heat in 350° oven until sauce is bubbly.

Mornay Sauce:
Heat butter over low heat till melted. Stir in flour, salt, and nutmeg. Cook, stirring constantly, till bubbly. Remove from heat, then stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Add cheese and stir till smooth.

Fun Fact: Influenced by grain storage pits of the “old world” and corn cellars of Native Americans, the first known upright wooden silo was constructed in 1873 by Fred Hatch of McHenry County, Illinois. By storing silage (green fodder) in an air-tight container (silo), it stopped fermentation, thus preserving the feed until it was needed. The use of silos spread by word of mouth and through farming magazines. By 1924 there were more than 100,000 across the nation. During World War I farmers were asked to raise more food for the war effort. Building a silo was equated with patriotism. Silos have been built of wood, fieldstone, tile, brick, concrete and steel, and have ranged in height from 35 to 60 feet.

Nutritional Facts:

Serves: 5
Total Calories: 695
Calories from Fat: 346

This Eggs Benedict Casserole recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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