Hi! I prepared a recipe for dinner tonight from a cookbook my mother-in-law gave me early in our marriage (some 35+ years ago!). I’ve not prepared it before, but Richard said, “I’ve not eaten this for years! My mom used to make this.” :-)

So, I’ll give you the recipe, from the 1961 edition of the Better Homes & Gardens Casserole Cook Book.

Deviled Egg - Ham Casserole

Deviled Eggs: 6 hard-cooked eggs 1/4 cup mayonnaise 1 teaspoon prepared mustard (1/2 tsp salt - did not use this & it was plenty salty without it) dash pepper

White sauce: 1/4 cup butter 1/4 cup flour 2 cups milk 1 cup shredded process cheese 1 cup diced cooked ham 1 cup frozen peas, broken up (I used frozen corn) 1/2 cup dry bread crumbs 2 Tablespoons butter, melted

Devilled Eggs: Halve eggs. Remove yolks, mash with next 4 ingredients; refill whites. Arrange eggs in ungreased baking dish (10″ x 6″ x 1 1/2″ - I used 9″ round x 1 1/2″).

Sauce: Melt butter; blend in flour. Gradually stir in milk; cook and stir till thick. Sir in cheeese, ham and peas. Pour over eggs. Combine crumbs and butter; sprinkle over.

Bake at 375ยบ for 15 minutes. Makes 4-6 servings.

Potential adaptations:

I think this would be good with some curry.

Use chipped beef instead of ham.

Also, serve with hot, buttered toast and fruit.

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