Recipe: Deviled Egg Casserole (baked in cheese sauce)

DEVILED EGG CASSEROLE

1 dozen eggs, deviled (24 halves)
1/2 cup finely chopped celery
2 tbsp. chopped onion
6 tbsp. butter or margarine
6 tbsp. flour
1 1/2 tsp. salt
3 cups milk
1 cup grated Cheddar cheese
3/4 cup buttered bread crumbs (for top)

(Before you start this recipe, boil and devil one dozen eggs. Be sure that your recipe calls for mustard as well as sweet pickles. This makes the casserole better.)

Saute celery and onion in melted butter until tender but not brown.

Add flour and salt; stir in milk slowly. Cook until mixture thickens and add cheese.

Pour the sauce over deviled eggs which have been arranged in a single layer in a shallow casserole dish. Top with buttered crumbs.

Bake at 350 degrees F until crumbs are brown.

From: Debbie D., AL - 12-19-99