Ham and Egg Casserole

(4 servings)

  • 2 Tablespoons butter or margarine
  • 1 medium onion - thinly sliced
  • 2 Tablespoons all-purpose flour
  • 1 cup milk
  • 1 Tablespoon mustard
  • 1/4 teaspoon ground black pepper
  • 2 cups cubed cooked ham
  • 2 hard-cooked eggs - sliced
Preheat the oven to 350 degrees F.

Melt the butter in a 1-quart saucepan over medium heat.

Add the onion and cook, uncovered, until soft, about 5 minutes.

Reduce the heat to low.

Blend in the flour, slowly add the milk.

Cook, stirring constantly, until the sauce is thickened and smooth, about 3 minutes.

Remove the pan from the heat and stir in the mustard and pepper.

Pour half of the sauce into an ungreased 1-quart casserole

Add a layer of half of the ham, then a layer of half of the sliced eggs.

Repeat the layers of ham and eggs

Pour the remaining sauce over all. Bake, uncovered, until the sauce is bubbly, about 20 minutes.

This is a ham and egg casserole with a seasoned white sauce. This recipe uses hard-cooked eggs instead of raw eggs.

Mr Breakfast would like to thank caroline for this recipe.

Recipe number 326. Submitted 7/10/2002.