Deviled Egg Ham Casserole
|For deviled eggs|
|Hard cooked eggs||6|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Shredded sharp process american cheese||1 Cup (16 tbs)|
|Diced ham||1 Cup (16 tbs) (Cooked / Canned)|
|Frozen peas||5 Ounce, broken apart (1/2 Of A 10 Ounce Package)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, melted|
Deviled Eggs: Halve eggs.
Remove yolks; mash with next 4 ingredients; refill whites.
Arrange eggs in ungreased 10x6x1 1/2-inch baking dish.
Melt butter; blend in flour.
Gradually stir in milk; cook and stir till thick.
Stir in Cheese, ham and peas.
Pour over eggs.
Cover with foil; refrigerate overnight.
Combine crumbs and butter; sprinkle over.
Bake in moderate oven (375°) about 45 minutes.