Cheese-egg casserole

Prepared by: Ashely OHara

20 hard-boiled eggs sliced

White Sauce:

4 tablespoons butter

4 tablespoons flour

2 cups milk (scalded)

Heat milk in microwave until it almost boils. Make a roux of melted butter in a small sauce pan over low heat, blend in the flour, stir until smooth. When it is the consistence of custard, remove from heat, and add the milk. Return to moderate heat and stir.

Add:

2 1/2 cups cheddar cheese (grated)

1/2 tsp. marjoram

2 cloves crushed garlic (I just realized I forgot to add the garlic tonight)

1/2 tsp. basil

1/2 tsp. thyme

1/2 tsp. salt

1/2 tsp. pepper

Stir above ingredients into flour mixture.

Brown 1 lb. bacon. Drain and crumble.

To assemble:

Lay slices of eggs into a glass 9 x 12 pan. Spread sauce to cover. Sprinkle crushed potato chips and bacon on top.

Bake 350 degrees for 30 - 45 minutes

Serves 10 - 12