Egg Casserole

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Egg Casserole Egg Casserole Recipe Courtesy of

Servings: 4 servings
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 cup fresh parmesan cheese, grated
1 cup gruyere cheese, grated
1/4 teaspoon dry mustard
1 teaspoon Paula Deen’s House Seasoning
2 cup half-and-half
1/4 cup all-purpose flour
1/4 cup margarine
8   hard boiled eggs





Preheat oven to 350 degrees F.

Gently remove the shell from the hard boiled eggs, cut the eggs in half long ways, and place cuts side down in a baking dish greased with margarine.

In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes.  Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning.  Add the, salt, pepper, garlic powder, mustard, and gruyere cheese. Stir until melted.  Pour the sauce over the eggs and sprinkle top with parmesan cheese.  Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.

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Reader Comments:


Dear Paula, Your Egg Casserole sounds very good. However, I'm wondering why you would use margarine instead of butter?! Margarine is on a very prominent Dr's list of things never to eat. If you didn't know that, I hope I have helped. I wish you my best. Nancy Lee

By Nancy Lee Bordier on January 08, 2014


This does not do anything for me as far making me want it???

By estelle lauletta on January 07, 2014


This sounds so good can not wait for an occassion to make it, I know i loved creamed eggs, just like creamed chip beef only with hard boiled eggs over toast delish.

By Beverly pasqaureillo on September 14, 2012


In the directions for the 'Egg Casserole', it mentions to 'add the salt, pepper, garlic powder', BUT none of these items are on the ingredient list???? What are the measurements for salt, pepper and garlic powder??? Thanks so much, Suzanne Prael Flemington, NJ

By Suzanne Prael on July 17, 2012


What is "half-and-half"? Christine (big fan!) from the Netherlands.

By Christine on June 26, 2012


This is one of my absolute favorite egg dishes. I did make just a couple of changes - I add a Tablespoon or two of finely minced shallot when melting the butter (never use margarine!) and it quickly cooks to become translucent. I finish the sauce as written. Take half the eggs and slice them crosswise (so they are round, not oval). Lay the slices in a single layer in the baking dish making sure to place slices without yolk evenly throughout the layer. Cover with half of sauce. Repeat layers. Sprinkle parmesan over top and bake per directions.

By vivimolly on March 19, 2012


I am your biggest FAN & i whatch your show all the time.

By Tony Green on April 15, 2011


This looks like a good why to use easter eggs

By rexann on April 09, 2011


This sounds good Paula - I love anything with hard boiled eggs in it. But I was somewhat surprised when I saw M A_R_G_E_R_I_N_E in the recipe. I never use it- and don't think you do either. There is a new study out that proves butter is not so bad for you after all..Im glad - because it just doesnt have the same flavor of butter at all.. I have a lemon coconut loaf cake in the oven right now..smells so good. Here is the recipe; 1 c sugar 4 T butter, melted 3 T oil 3 T fresh lemon juice 1 T vanilla zest from 1 lemon 1 c buttermilk 2 1/2 c flour 2 t baking powder 1 t salt 1/2 flaked coconut Pour into loaf pan. Bake 40-50 mins. while warm pour a glaze made of lemon juice over top of loaf 1/4 c powdered sugar 2 t melted butter 1/2 C coconut

By Ava on April 08, 2011



By April on January 01, 2011


By Anonymous on March 05, 2010

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