Our family always enjoys this creamy casserole, made with refrigerated hard-cooked Easter eggs, for supper or a hearty lunch. Sometimes we put the eggs on a bed of spinach instead of using peas.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2002
Ingredients
Method
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 2 minutes, without browning. Gradually whisk in milk; add salt, pepper and nutmeg. Bring to boil; reduce heat and simmer for 2 minutes. Remove from heat; stir in 1 cup (250 mL) of the cheese until melted.Cut eggs in half lengthwise; chop onions into pea-size pieces. Arrange eggs, cut side up, in greased 6-cup (1.5 L) gratin or casserole dish; sprinkle with peas and onions. Pour sauce over top; sprinkle with remaining cheese and bread crumbs. Bake in 450°F (230°C) oven until bubbly and slightly browned, 25 to 30 minutes.
Nutritional facts Per serving: about
- Sodium 261 mg
- Protein 18 g
- Calories 290.0
- Total fat 18 g
- Cholesterol 257%
- Saturated fat 9 g
- Total carbohydrate 13 g
%RDI
- Iron 11.0
- Folate 22.0
- Calcium 34.0
- Vitamin A 26.0
- Vitamin C 7.0
