Herbed Egg and Cheese Casserole

From the 'Celebrate San Antonio' cookbook.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon dried thyme, crushed
• 1⁄4 teaspoon dried basil, crushed
• 1⁄4 teaspoon dried marjoram, crushed
• 1 (12 ounce) can evaporated milk or 1 (12 ounce) can half-and-half or 1 (12 ounce) can  light cream
• 2⁄3 cup milk
• 2  cups  shredded sharp cheddar cheese (8 oz.)
• 18  eggs, hard cooked and thinly sliced
• 1⁄2 lb bacon, crisp-cooked, drained, and crumbled
• 1⁄4 cup  finely snipped fresh parsley
• 1  cup  fine dry breadcrumb
• 1⁄4 cup butter or 1⁄4 cup margarine, melted

Directions

1. In a medium saucapan, melt 1/4 cup butter.
2. Stir in flour, thyme, basil and marjoram. Stir in the evaporated milk and regular milk all at once.
3. Cook and stir over medium heat until thickened and bubbly.
4. Remove from heat. Gradually add cheddar cheese to sauce.
5. Stir after each addition until the cheese is melted.
6. Set aside.
7. Lightly grease a 3-quart rectangular baking dish. Layer half of the sliced eggs, bacon, and parsley in dish.
8. Pour half of the sauce over all. Repeat layers, ending with sauce.
9. In a small bowl, stir together bread crumbs and the 1/4 cup melted butter; sprinkle over casserole.
10. Bake in a 350 degree oven for 25 to 30 minutes or until heated through.