Deviled Egg Casserole


2 boxes frozen broccoli
6 hard cooked eggs
2 1/4-ounce can deviled ham
1/4 teaspoon Worcestershire 
1/2 teaspoon grated onion
1/2 teaspoon salt
1-2 teaspoons cream
1/2 teaspoon dry mustard
Dash pepper
1 1/2 tablespoon butter
1 1/2 tablespoon flour
1/8 teaspoon dry mustard
1/2 teaspoon salt
Dash pepper
3/4 cup milk
1/2 cup grated sharp processed cheese


Cook 2 boxes frozen broccoli, as per directions.  Cut 1/2 slice from each of 6 hard-cooked eggs, carefully remove yolk.  Wash yolks and end slices. Add 2 1/4 ounce can deviled ham, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon grated onion, 1/2 teaspoon salt, 1-2 teaspoon cream, 1/2 teaspoon dry mustard, and a dash of pepper.  Mix well, fill egg whites. 

Heat oven to 400-degrees.  In a saucepan, melt 1 1/2 tablespoon butter, 1 1/2 tablespoon flour, 1/8 teaspoon dry mustard, 1/2 teaspoon salt, a dash of pepper, and 3/4 cup milk.  Cook and add 1/2 cup grated sharp processed cheese.  Stir smooth (better double boiler sauce).  

Arrange broccoli in 10x6x2 oven dish, stand eggs, stuffed ends up, between and on broccoli.  Pour sauce over.  Bake 40 minutes, until it bubbles.  


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