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Deviled Egg Casserole
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 | | Deviled Egg Casserole |
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Asparagus, fresh or frozen
10 eggs, deviled
1 tsp. dry mustard
6 tbsp. flour
6 tbsp. melted oleo
3 c. half and half (or 2 1/2 c. milk % 2B 1/2 c. half and half, if preferred)
2 c. grated cheddar cheese
1 tsp. Worcestershire sauce
1 lg. can deviled ham
Buttered bread crumbs |
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| Instructions |
| Line bottom of greased 9"x13" baking dish with very slightly cooked asparagus. Arrange 20 deviled egg halves on top. Make a sauce combining and bringing to a boil, flour and oleo, half and half, dry mustard and Worcestershire sauce. Add grated cheese and deviled ham, stirring until well mixed. Pour sauce over eggs and asparagus. Top with buttered crumbs. This may be prepared the day before baking. Bake at 350 degrees for 30 to 45 minutes or until bubbly.
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