Deviled Egg Casserole
Ingredients
2 boxes frozen broccoli
6 hard-cooked eggs
1 (2.25-ounce) can deviled ham
1/4 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
1/2 teaspoon salt, plus additional for sauce
1–2 teaspoons cream
1/2 teaspoon dry mustard, plus 1/8 teaspoon for sauce
Dash of black pepper, plus extra for sauce
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
3/4 cup milk
1/2 cup grated sharp processed cheese
Method
Preheat the oven to 400°F (200°C). Prepare the frozen broccoli according to the package directions, then drain well and set aside.
Slice a thin half-slice off one end of each of the six hard-cooked eggs so they will sit flat. Carefully remove the yolks and place them in a mixing bowl. Rinse the reserved egg whites briefly if desired and pat dry.
To the bowl with the yolks add the deviled ham, Worcestershire sauce, grated onion, 1/2 teaspoon salt, 1–2 teaspoons cream (enough to moisten), 1/2 teaspoon dry mustard and a dash of black pepper. Mix thoroughly until smooth and well combined. Spoon or pipe the yolk mixture back into the hollowed egg whites and set the stuffed eggs aside.
Make the cheese sauce by melting 1 1/2 tablespoons butter in a small saucepan over medium-low heat. Whisk in 1 1/2 tablespoons flour and cook briefly to form a roux, then stir in 1/8 teaspoon dry mustard, 1/2 teaspoon salt and a dash of pepper. Gradually whisk in 3/4 cup milk and cook, stirring frequently, until the sauce thickens and becomes smooth. Remove from the heat and stir in 1/2 cup grated sharp processed cheese until melted and silky. For extra-smooth results, you can finish the sauce over a double boiler.
Arrange the cooked broccoli in a 10 x 6 x 2-inch ovenproof dish in an even layer. Stand the filled eggs upright among and on top of the broccoli, placing them so the filled ends face up. Pour the warm cheese sauce evenly over the eggs and broccoli, taking care to coat the casserole without disturbing the filled eggs.
Bake in the preheated oven for about 40 minutes, or until the sauce is bubbling and the casserole is heated through. A light golden tint on the cheese is fine; the dish should be hot throughout.
Remove from the oven and let the casserole rest for a few minutes before serving so it firms slightly. Serve warm as a hearty side dish or a light main with a crisp salad. Leftovers keep covered in the refrigerator for 2–3 days and can be reheated gently in the oven or microwave.