Hard Boiled Egg Casserole Food

HARD-BOILED EGG CASSEROLE

Steps:

• In a bowl, combine eggs, celery, mayonnaise, nuts, green pepper, onion, salt and pepper; mix well. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 375° for 25 minutes or until heated through.

HARD BOILED EGGS

Steps:

• Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

HARD BOILED EGGS

Steps:

• Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
• Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs).
• Drain water and immediately run cold water over eggs until cooled.

HARD-BOILED EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
• Arrange eggs, cut-side down, in the prepared baking dish.
• Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
• Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
• Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.

PAULA DEEN HARD-BOILED EGG CASSEROLE

Steps:

• Place the cut side of each egg down in a baking dish greased with margarine.
• Melt the margarine in a saucepan then add the flour, and cook, stirring for 2 to 3 minutes.
• Add the half-and-half gradually, and stir until mixture thickens and then add the salt, pepper and garlic powder.
• Add the dry mustard and the Gruyere and stir until melted.
• Pour the sauce over the eggs and sprinkle top with Parmesan.
• Bake at 350°F for approximately 20 to 30 minutes until bubbling and top is golden brown.

BACON AND EGG CASSEROLE

Steps:

• Preheat oven to 350°F. If using 14-oz. package of puff with 1 sheet of pastry, roll pastry to a 18x13" rectangle on a lightly floured surface. Cut in half crosswise; reserve remaining piece for another use. If using 17-oz. package with 2 sheets of pastry, roll 1 sheet to a 13x9" rectangle on a lightly floured surface; reserve remaining sheet for another use. Cut pastry lengthwise parallel to 13" side into 14 (1/2"-wide) strips. Transfer strips to a parchment-lined rimmed baking sheet and chill while assembling casserole.
• Bring a medium pot of water to a boil. Add 6 eggs, cover, and cook 7 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel eggs.
• Meanwhile, working in batches, cook bacon in a large skillet over medium heat, turning occasionally, until crisp, 10-12 minutes. Transfer bacon to paper towels, then transfer bacon fat to a small bowl. Let bacon cool, then coarsely chop.
• Heat 2 tsp. bacon fat in same skillet over medium. Add onion and cook, stirring occasionally, until onion softens and turns translucent, 5-7 minutes.
• Grease a 13x9" pan with 1 Tbsp. bacon fat; discard remaining fat or reserve for another use.
• Whisk 8 eggs in a large bowl. Add cheese, salt, pepper, nutmeg, and 2 cups cream and whisk to combine. Add potato, spinach, onion, and chopped bacon and stir to combine. Pour into prepared pan. Cut cooked eggs in half lengthwise and arrange over filling, then press down so top edge of egg is even with top of filling.
• Arrange chilled dough strips lengthwise 1" apart on the diagonal, trimming to fit flush against edge of pan; use trimmed dough on shorter sides. Lay more strips over arranged strips going the other direction, creating a lattice-like (but not woven) design. Brush dough with remaining 1 Tbsp. cream with a small pastry brush.
• Bake casserole, rotating pan halfway through, until pastry is deep golden brown and cooked through, 50-55 minutes. Let cool 15 minutes before serving.
• Do Ahead
• Pastry strips can be cut 1 day ahead; arrange on rimmed baking sheet, cover with plastic wrap, and chill. Filling can be made 1 day ahead; cover and chill. Baked casserole can be made 1 day ahead; wrap tightly in plastic and chill. Reheat in a 350°F oven until warmed through, about 20 minutes.

HARD BOILED EGG CASSEROLE

Steps:

• in layers spread 1 cup chips, sliced eggs,and soup and milk mixed together, onion then salt and pepper.
• Finish layers with 1 cup chips.
• After layer are complete i like to add a layer of cheese to top. ANy will do, depends on what kind i have in fridge.
• Bake 350 degree's for 25 minutes.

HARD BOILED EGG CASSEROLE

Steps:

• 1. Saute onions in butter (or margarine) on medium heat 'til tender. Add flour, stir constantly with wooden spoon for 1 minute (to "cook out" the flour flavor).
• 2. Slowly add some of the milk, while stirring constantly, 'til flour/milk mixture is smooth. switch to wire whisk. As mixture thickens, continue whisking in a little bit more milk. Stop adding milk when mixture stays smooth.
• 3. Add ALL the cheese! (Let's be honest - this dish is a heart- stopping, once a year treat! Don't skip on the cheese or bacon!) As soon as cheese is melted, remove from heat.
• 4. In greased 1-1/2 - 2-QT casserole (& in keeping with the "forget the cholesterol & sodium" mindset, I grease the casserole with - what else? BACON GREASE!!), layer: 1/2 the sliced eggs; 1/2 of the cheese sauce; 1/2 of the crushed potato chips; 1/2 the crumbled bacon. Repeat the layers 'til all gone. Top layer needs to be potato chips.
• 5. Bake (uncovered) in 350 degree oven for 20 - 30 minutes. Supposed to serve 10 people, but is so yummy, usually only serves 5-6.

HARD-BOILED EGG CASSEROLE WITH HAM

Steps:

• In a saucepan, combine flour and milk until smooth; stir in mushroom soup. Bring to a boil; cook and stir for 2 minutes or until thickened. In a skillet, saute mushrooms in 2 tablespoons butter until tender. Add to the sauce. In the same skillet, brown bread crumbs in the remaining butter., In a greased 2-qt. baking dish, layer half of the ham, eggs and buttered bread crumbs. Pour half of the mushroom sauce evenly over the top. Layer with remaining ham, eggs, sauce and bread crumbs. Cover and bake at 375° for 40-45 minutes or until heated through.