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Eggs Au Gratin Casserole




Source of Recipe


Internet


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 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.


My notes: I used to have a recipe for Broccoli Au Gratin, which came out at Easter time in the DMN (1990), and lost the recipe. This is the closest I have found for it (the au gratin part). My suggestions to try: adding broccoli, no cheese sauce, can of cream of mushroom soup, shredded cheddar cheese (2 cups).