Ham And Egg Casserole
|Bread cubes||3 Cup (48 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Tomato paste||3 Tablespoon|
|Prepared horseradish||1 Tablespoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Hard cooked eggs||9|
|Diced cooked ham||3 Cup (48 tbs)|
|Grated sharp cheddar cheese||1⁄4 Cup (4 tbs)|
Heat oven to 350 degrees.
Butter a 2 1/2-qt. casserole.
Spread bread cubes on shallow pan and toast very lightly in oven.
Add to melted butter and toss lightly.
Put half of cubes in prepared casserole.
Increase oven temperature to 375 degrees.
Melt 1/3 cup butter in saucepan.
Sprinkle in flour, salt, pepper, mustard and cayenne and let bubble up.
Remove from heat.
Add milk all at once.
Stir in tomato paste, horseradish, Worcestershire sauce, Tabasco and oregano.
Return to moderate heat and cook, stirring, until boiling, thickened and smooth.
Put 1/3 of the sauce on top of bread cubes in casserole.
Add half of eggs and half of ham.
Repeat layers, top with layer of sauce.
Sprinkle with remaining bread cubes and cheese.
Bake 25 minutes or until mixture is bubbling well.