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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I haven't made this in a while. The recipe comes from an old cookbook that I picked up from a yard sale. Ingredients:
1/4 cup butter |
1/4 cup all-purpose flour |
1 cup cream |
1 cup milk |
1/4 teaspoon dried thyme |
1/4 teaspoon dried basil |
4 cups shredded cheddar cheese |
18 hard-boiled eggs, sliced |
1 lb sliced bacon, cooked and crumbled |
1/4 cup chopped fresh parsley |
breadcrumbs |
Directions:
1. In a medium saucepan, melt butter and blend in flour Gradually add cream and milk. Cook, stirring constantly, until thick. Add thyme, basil and cheese, stir until cheese is melted. In a greased 13 x 9 x 2 inch casserole dish. Layer six eggs and 1/3 each bacon, parsley and cheese mixture. Repeat 2 more layers. Sprinkle bread crumbs over top. Bake, uncovered at 350 degrees for 30 minutes.
2. This casserole can be assembled the day before and refrigerated until baking.
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