Day After Easter Scalloped Ham and Pots D-V-O

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a bit late, but just think of it as a head-start on NEXT Easter! Good way to use up those extra Easter eggs.

Ingredients Nutrition

Directions

  1. Set oven to 375°F.
  2. Grease a 1-1/2 quart casserole dish and sprinkle with 1/3 of the crumbs.
  3. Cover with half the eggs, half the sauce, and half the meat.
  4. Repeat layers, finishing off with crumbs. Bake for 15-20 minutes until heated through and crumbs are browned.
  5. If desired, add leftover cooked potatoes or peas and a bit more sauce to the mixture for a heartier supper.
  6. BECHAMEL SAUCE:.
  7. This is nothing but a glorified white sauce.
  8. For 2 cups use 4 Tbs butter, melt in saucepan.
  9. Add 4 Tbs flour and mix as roux.
  10. Off heat, add 2 cups milk, stirring with whisk to keep from lumping.
  11. Put back on heat, med-low, and cook til thickened.

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