Scalloped Celery And Eggs Casserole 1912
Recipe: #42781
May 06, 2024
Categories: Breakfast, Casseroles, Eggs, Celery, Onions Breakfast Casseroles, more
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Ingredients
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- Casserole
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- Topping
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Nutritional
- Serving Size: 1 (389.7 g)
- Calories 463.6
- Total Fat - 32.1 g
- Saturated Fat - 13.1 g
- Cholesterol - 927.7 mg
- Sodium - 692.2 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 1 g
- Sugars - 3.6 g
- Protein - 33 g
- Calcium - 202.3 mg
- Iron - 4.6 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Dice celery and onion, then simmer until tender in water to cover.
Step 2
Reserve one-half cup of the liquid (celery stock).
Step 3
Melt butter in a frying pan, stir in flour and seasonings.
Step 4
Gradually stir in reserved celery stock and milk to make a sauce.
Step 5
Bring to a boil.
Step 6
Add the cooked celery and onions, and put a layer in a buttered baking-dish.
Step 7
Chop the eggs, sprinkle on a light layer, season lightly.
Step 8
Add more celery, continuing until the dish is filled.
Step 9
Cover with the buttered crumbs, and bake in a moderate oven 375 degrees F until browned about 30 minutes.
Tips
No special items needed.