President Eisenhower Breakfast Casserole

Step 1: Preheat oven to 350º

Step 2: Cream Sauce:

Step 3: In a 2-qt. saucepan

Step 4: Melt the butter over medium-low heat.

Step 5: Add the flour and cook, whisking constantly for 3 minutes.

Step 6: Do not let the mixture brown.

Step 7: Slowly whisk in the hot milk and bring just to a simmer,

Step 8: Whisking frequently.

Step 9: Reduce the heat to low and cook

Step 10: Whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch.

Step 11: Remove from the heat and whisk in the salt, pepper, and nutmeg ,to taste.

Step 12: If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming.

Step 13: Plan to use the sauce within 30 minutes because it thickens if it’s left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.

Step 14: In a greased Pam sprayed baking dish (8x8x2),

Step 15: Place a layer of cracker crumbs.

Step 16: Moisten well with 1/2 of cream sauce.

Step 17: Next layer with 1/2 cheese and then a layer of grated pimento and top with layer of grated eggs. Repeat again being sure crumbs are well moistened.

Step 18: Top with buttered crumbs and bake about 30 minutes.