Echos of Easter

SUBMITTED BY: Marilyn Clay

"This recipe uses all Easter leftovers from colored eggs to chopped broccoli. Garnish with minced chives and parsley."

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 1 - 2 quart dish

USMETRIC

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INGREDIENTS

6 eggs
1 tablespoon minced onion
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 tablespoons mayonnaise
3 cups chopped broccoli
3 cups cubed cooked ham
1 teaspoon chopped fresh rosemary
1 cup sliced fresh mushrooms
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1 pinch ground white pepper
1 pinch paprika

READ REVIEWS (3)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Butter a shallow 2 quart baking dish.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half lengthwise and remove yolks. Mash yolks together with onion, mustard, Worcestershire and mayonnaise. Spoon yolk mixture back onto egg white halves. Set aside.
Cook broccoli by steaming or boiling. In a large bowl, stir together cooked broccoli, ham, rosemary and mushrooms. Spread evenly in prepared baking dish. Arrange the filled eggs over the broccoli layer.
In a medium skillet, melt butter. Stir in flour. Stir in soup and milk and cook until thickened. Remove from heat and stir in cheese, salt, pepper and paprika. Pour sauce over eggs in dish.
Bake in preheated oven 25 to 30 minutes, until hot and bubbly.

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REVIEWS

Reviewed on Feb. 22, 2003 by BoltGirl

Thanks, Marilyn! My 2 and 4 year old boys had a blast helping me prepare this casserole for our supper. The flavor is one of a kind, and we all enjoyed it.

2 users found this review helpful

Reviewed on Apr. 13, 2005 by BARNKITTY

What a tasty way to use up some leftovers! I used a broccoli/cauliflower/carrot mix instead of the broccoli and canned mushrooms. It was nice to use up the hard-cooked eggs, but we didn't feel they really added much to the casserole. The sauce was definitely the best part! Also baked with a sprinkle of French's onions on top. With the ham, soup, and cheese, you probably won't need that 1/2t of salt (we didn't). Enjoy!

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 522

Total Fat: 40g
Cholesterol: 293mg
Sodium: 1727mg
Total Carbs: 13.1g
Dietary Fiber: 1.8g
Protein: 27.8g

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