Serves: 6
Total Calories: 381

1/2 cup onion chopped
2 tablespoons butter or margarine
3 tablespoons flour
3 cups milk
2 teaspoons chicken bouillon
1/4 teaspoon black pepper
2 cups potatoes cubed cooked
2 tablespoons flour
1 1/2 cups ham chopped cooked (about 1/2 lb.)
6 eggs hard-cooked, chopped
1 cup bread crumbs soft
2 tablespoons butter or margarine, melted

Preheat oven to 350°.

In a 2-quart saucepan over medium heat, sauté onion in 2 tablespoons butter until softened. Add 3 tablespoons flour. Cook and stir 1 minute. Add milk, bouillon granules, and pepper. Stirring, bring to a boil and boil until thickened. Remove from heat.

Place potatoes in a 1 1/2 -quart oblong baking dish. Sprinkle with 2 tablespoons flour. Top with ham, then eggs. Evenly pour sauce over eggs.

In a small bowl, mix bread crumbs with melted butter. Sprinkle over casserole.

Bake 25 to 30 minutes until hot and bubbly.

Nutritional Facts:

Serves: 6
Total Calories: 381
Calories from Fat: 127

More Recipes from the Make And Take Cookbook Cookbook:
Baked Cheddar Rarebit
Cabbage Rolls
Carolina Herbed Chicken
Country Buffet Stew
Creamy Turkey And Biscuits
Deep-Dish Pork Pie
El Paso Pasta Bake
Glazed Twin Meat Loaves
Ham and Eggs Casserole
Hawaiian Franks
Irish Eggs
Italian Goulash With Noodles
Monterey Beef Enchiladas
Orange Barbecued Ribs
Peppered Chicken Casserole
Salmon Crepes
Spanish Chicken And Rice
Stuffed Eggs Diana