Echos of Easter

Echos of Easter

Made  times

"This recipe uses all Easter leftovers from colored eggs to chopped broccoli. Garnish with minced chives and parsley."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 513 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 265 mg
  • 88%
  • Sodium:
  • 1692 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a shallow 2 quart baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven 25 to 30 minutes, until hot and bubbly.


Most helpful
Most positive
Least positive

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.

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...

Nice dish and the kids liked it too! I added a cup of brown rice to make it healthier and it worked out great.

Other stories that may interest you