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Egg Casserole

Yield 12 servings


  • 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

How to Make It

  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 350° for 25 minutes or until bubbly and browned. Serve hot.

Oxmoor House Homestyle Recipes