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Eggs Au Gratin Casserole




Source of Recipe


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List of Ingredients




1/4 c. margarine or butter
1/3 c. all purpose flour
2 c. hot water
1 c. milk
2 t. instant chicken bouillon
1 c. shredded cheddar cheese (4 oz.)
3/4 t. salt
1/2 t. Worcestershire sauce
1/2 t. pepper
12 hard cooked eggs, cut lengthwise into halves
1/2 t. 1/2 c. grated Parmesan cheese
1/3 c. dry bread crumbs
2 T. margarine or butter, melted

Recipe



Heat 1/4 c. margarine in 2 qt. saucepan
over low heat until meted. Stir in flour.
Cook, stirring constantly, until smooth
and bubbly; remove from heat. Stir in
water, milk and instant bouillon. Heat
to boiling, stirring constantly. Boil and
stir 1 min. Add cheddar cheese, salt,
Worcestershire sauce and pepper. Cook,
stirring constantly, until cheese is
melted. Arrange eggs, cut sides up, in
ungreased 13x9x2" baking dish; top with
cheese sauce. Mix parmesan cheese,
bread crumbs and 2 T. margarine;
sprinkle over top. Cook uncovered in
350° oven until hot and topping is
brown, 20 to 25 min. Makes 6 to 8
servings.
Do ahead: After sprinkle with bread
crumb mixture, cover and refrigerate no
longer than 8 hours. To serve, cook
uncovered in 350° 35 to 40 min.