|Butter||1⁄3 Cup (5.33 tbs)|
|Grated onion||4 Teaspoon|
|Minced green pepper||1⁄2 Cup (8 tbs)|
|Minced mushrooms||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Liquid/2 tall cans evaporated milk plus milk||6 Cup (96 tbs)|
|Hard boiled eggs||12|
|Slivered pimento||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
Pre-heat oven to 425 degrees.
Butter 8 individual casseroles, about 12-oz capacity.
Melt 1/3 cup butter in saucepan.
Add onion, green pepper and mushrooms and cook gently 2 minutes.
Sprinkle in flour, salt, pepper, paprika and nutmeg and let bubble up.
Remove from heat.
Add liquid all at once, stirring to blend.
Return to moderate heat and cook and stir until smooth and thickened.
Add eggs, pimento and sherry and stir to blend.
Pour into prepared casseroles.
Combine crumbs, 1/4 cup melted butter and cheese and sprinkle over.
Bake 10 to 15 minutes or until browned and bubbling.
Note: Use a 3-qt. casserole instead of individual casseroles if desired.