Ham & Broccoli Egg Bake
|Broccoli/Two 10-ounce packages frozen broccoli spears||1 Pound|
|Finely chopped fully cooked ham||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, softened|
|Finely chopped onion||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Shredded sharp american cheese||4 Ounce (1 Cup)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
Cut fresh broccoli stalks into spears and cook as directed above.
Halve the hard-cooked eggs.
Remove egg yolks; set egg whites aside.
Mash egg yolks; stir in chopped ham, the 2 tablespoons softened butter, onion, Worcestershire sauce, and dry mustard.
Fill egg whites with yolk mixture.
Arrange cooked broccoli in a 12x7 1/2 x 2-inch baking dish; top with the filled eggs.
In saucepan melt 1/4 cup butter.
Blend in flour and salt.
Stir in milk; cook quickly, stirring constantly, till mixture is thickened and bubbly.
Add shredded American cheese; stir till melted.
Pour sauce mixture over broccoli and eggs.
Toss bread crumbs with 1/4 cup melted butter; sprinkle over casserole.
Bake at 350° till heated through, about 25 minutes.