Hard-Boiled Egg Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Jan. 14, 2015
We enjoyed this, and for once, I even had Gruyere in the fridge. I served this over English muffins, and it just didn't make sense to cut the hard-boiled eggs in half, so I sliced them. The sauce was very thick, so I did thin it out with some additional half-and-half, but then it thickened up again in the oven. I'm not convinced that this needs to bake for 20-25 minutes, and in the future, I'll plan on 10 minutes max. It had nice flavor, is something a little different, and I'd serve this to company. Garnished with a sprinkle of paprika, but chopped parsley would be very nice, too.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Nov. 7, 2014
I made three small changes. My local Walmart did not have gruyere cheese so I substituted an equal amount of swiss. I also omitted the parmesan only because I did not have any on hand and I used evaporated milk in place of the half-n-half. I served this over whole wheat toast--HUGE hit in my house. We ate every goshdarn bit of this. LOVED IT. The kids actually asked me to make this again this weekend. This was inexpensive to make and really filled my husband and two kids up!
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Apr. 4, 2014
Added some Worcestershire sauce to the sauce and sprinkled paprika on top. Served it over toast. Yum!
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Photo by Kimberly Kotz Walls

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA
Living In: Rochester, Minnesota, USA


 
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