Ham And Egg Casserole
|Yellow onion||1 Medium, peeled and thinly sliced|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Prepared spicy brown mustard||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Cubed cooked ham||2 Cup (32 tbs)|
|Hard-cooked eggs||2 , sliced|
1. Preheat the oven to 350°F. Melt the butter in a 1-quart saucepan over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft.
2. Reduce the heat to low. Blend in the flour, slowly add the milk, and cook, stirring constantly, until the mixture is thickened and smooth—about 3 minutes. Remove the pan from the heat, and stir in the mustard and pepper.
3. Pour half the sauce into an ungreased 1-quart casserole. Add a layer of the ham, then a layer of half the sliced eggs. Repeat the layers of ham and eggs, then pour the remaining sauce over all. Bake, uncovered, for 20 minutes, or until the sauce is bubbly.