Post by Granny Smith on Mar 18, 2008 9:36:38 GMT -5
BACON AND HARD-BOILED EGG CASSEROLE
contributed by kathyinmd
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BACON AND HARD-BOILED EGG CASSEROLE
From Southern Living Cookbook
2 large baking potatoes, unpeeled and cubed
¼ cup butter or margarine
¼ cup all-purpose flour
1 cup milk
1 cup half-and-half
4 cups (16 oz) shredded sharp Cheddar cheese
1 teaspoon dried Italian seasoning
½ teaspoon pepper
12 large hard-boiled eggs, sliced
1 pound bacon, cooked and coarsely crumbled
2 cups soft whole wheat breadcrumbs
3 tablespoons butter or margarine, melted
Garnish: fresh herb sprigs
Cook potatoes in boiling water to cover in a large saucepan 15 minutes or just until tender. Drain and cool.
Melt ¼ cup butter in a heavy saucepan over medium-low heat; add flour; and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, Italian seasoning, and pepper; stirring constantly until cheese melts. Remove from heat.
Layer half each of egg slices, bacon, and cheese sauce in a lightly greased 13- x 9 inch baking dish. Top with potatoes. Top with remaining egg slices, bacon, and cheese sauce.
Combine breadcrumbs and 3 tablespoons melted butter; sprinkle over casserole. Cover and chill overnight, if desired.
Remove casserole from refrigerator. Let stand at room temperature 30 minutes. Bake, uncovered, at 350º for 30 minutes or until thoroughly heated. Garnish, if desired.
Yield: 10 servings
Per serving: Calories 563, Fat 40.8g, Cholesterol 350mg, Sodium 765mg
contributed by kathyinmd
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BACON AND HARD-BOILED EGG CASSEROLE
From Southern Living Cookbook
2 large baking potatoes, unpeeled and cubed
¼ cup butter or margarine
¼ cup all-purpose flour
1 cup milk
1 cup half-and-half
4 cups (16 oz) shredded sharp Cheddar cheese
1 teaspoon dried Italian seasoning
½ teaspoon pepper
12 large hard-boiled eggs, sliced
1 pound bacon, cooked and coarsely crumbled
2 cups soft whole wheat breadcrumbs
3 tablespoons butter or margarine, melted
Garnish: fresh herb sprigs
Cook potatoes in boiling water to cover in a large saucepan 15 minutes or just until tender. Drain and cool.
Melt ¼ cup butter in a heavy saucepan over medium-low heat; add flour; and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, Italian seasoning, and pepper; stirring constantly until cheese melts. Remove from heat.
Layer half each of egg slices, bacon, and cheese sauce in a lightly greased 13- x 9 inch baking dish. Top with potatoes. Top with remaining egg slices, bacon, and cheese sauce.
Combine breadcrumbs and 3 tablespoons melted butter; sprinkle over casserole. Cover and chill overnight, if desired.
Remove casserole from refrigerator. Let stand at room temperature 30 minutes. Bake, uncovered, at 350º for 30 minutes or until thoroughly heated. Garnish, if desired.
Yield: 10 servings
Per serving: Calories 563, Fat 40.8g, Cholesterol 350mg, Sodium 765mg