Day After Easter Scalloped Ham and Pots D-V-O |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a bit late, but just think of it as a head-start on NEXT Easter! Good way to use up those extra Easter eggs. Ingredients:
3/4 cup buttered fine breadcrumbs |
3/4-1 cup cooked ham (or other meat) |
2 hard-boiled eggs, chopped |
2 cups bechamel sauce |
2 cups cooked potatoes (optional) |
Directions:
1. Set oven to 375°F.
2. Grease a 1-1/2 quart casserole dish and sprinkle with 1/3 of the crumbs.
3. Cover with half the eggs, half the sauce, and half the meat.
4. Repeat layers, finishing off with crumbs. Bake for 15-20 minutes until heated through and crumbs are browned.
5. If desired, add leftover cooked potatoes or peas and a bit more sauce to the mixture for a heartier supper.
6. BECHAMEL SAUCE:.
7. This is nothing but a glorified white sauce.
8. For 2 cups use 4 Tbs butter, melt in saucepan.
9. Add 4 Tbs flour and mix as roux.
10. Off heat, add 2 cups milk, stirring with whisk to keep from lumping.
11. Put back on heat, med-low, and cook til thickened.
|
|