Name: Creamed Egg Casserole
Yield: Serves 4
Ingredients: 3 1/2 tablespoons butter; 2 tablespoons flour; 1/2 cup beef broth; 1/2 cup whole milk or half and half; 8 or 10 large fresh mushrooms; Salt and pepper to taste; 6 large hard-boiled eggs, peeled and sliced; Grated cheese; Cracker crumbs; Paprika

Ingredients

3 1/2 tablespoons butter

2 tablespoons flour

1/2 cup beef broth

1/2 cup whole milk or half and half

8 or 10 large fresh mushrooms

Salt and pepper to taste

6 large hard-boiled eggs, peeled and sliced

Grated cheese

Cracker crumbs

Paprika

Heat 1½ tablespoons of the butter. Stir in the flour and cook slowly for 2 to 3 minutes without browning. Whisk in the beef broth and milk until smooth. Saute the mushrooms in 2 tablespoons of butter and add any drippings from the pan in which the mushrooms have been sauteed. Salt and pepper this sauce to taste and cook slowly until thick. Stir in the sliced mushrooms and very gently the sliced eggs. Carefully place in a 1-quart casserole, which has been buttered, and sprinkle generously with the grated cheese and cracker crumbs. Dust with paprika. Bake in a 350-degree oven until brown.

Creamed Egg Casserole

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