Creamy Egg Casseroles
|Milk||2 Cup (32 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Swiss cheese cubes||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Hard boiled eggs||12|
|Bread cubes||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Heat oven to 350 degrees.
Butter six cup baking dishes.
Melt 6 tbsp butter in medium saucepan.
Sprinkle in flour and stir to blend.
Remove from heat.
Add milk and chicken stock all at once.
Return to moderate heat and cook, stirring constantly, until boiling, thickened and smooth.
Boil 1 minute more.
Remove from heat and stir in Swiss cheese cubes, Parmesan cheese, sherry, Worcestershire sauce, salt and pepper.
Chop eggs coarsely and fold in.
Spoon into prepared baking dishes Combine bread cubes 1/4 cup melted butter and parsley and sprinkle some of mixture over egg mixture in each dish.
Bake about 20 minutes or until cubes are browned and egg mixture is bubbling well.