Eggs and mccadam's cottage cheese en casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| ½ | cup | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Dry mustard |
| 2 | cups | Milk |
| 2 | tablespoons | Chopped green pepper |
| 2 | tablespoons | Chopped pimiento |
| 1 | teaspoon | Onion juice |
| 1 | cup | (McCadam's) creamed cottage cheese |
| ½ | cup | Soft bread crumbs |
| 1 | tablespoon | Melted butter |
| 6 | eaches | Hard-cooked eggs, sliced or cut in quarters |
Directions
Note: Ingredients in parenthesis are brand names from the sponsors of the radio programs. Many no longer exist.
Melt butter in saucepan. Remove from heat. Mix together flour, salt, pepper and mustard. Blend into melted butter, stirring until smooth. Gradually add milk, mixing well after each addition. Cook over low heat, stirring constantly, until thickened. Combine green pepper, pimiento and onion juice with cottage cheese which has been seasoned with ½ teaspoons salt. In a greased 1-quart casserole arrange layers of hard-cooked eggs, cottage cheese and white sauce, having last layer white sauce. Combine bread crumbs and melted butter; sprinkle over top. Bake in moderate oven (350 F.) 30 minutes or until browned.