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Mom's Ham and Egg Casserole

COOK MODE
Course: Main Courses
Category: Casseroles
Servings: 4 people
1st Gen Author: Norma Lybbert

Ingredients

Stovetop Casserole

  • 3-4 cups Mustardy Cheese Sauce (see below)
  • 2 large potatoes cubed
  • 6-8 hard boiled eggs cubed
  • 1 lb ham (or ~2 cups) cubed
  • salt and pepper to taste

Mustardy Cheese Sauce

  • 6 Tbsp butter
  • 4 Tbsp flour
  • 3 cups milk whole milk is best, but 2% works
  • 2 cups shredded cheese cheddar is best but I often use whatever I have that needs used
  • 3-4 Tbsp yellow mustard

Instructions

Stovetop Casserole

  • Make a mustardy cheese sauce (see below).
  • Cube (1/2 to 3/4 inch cubes) and cook potatoes.
  • Hard boil the eggs.
  • Cube the eggs and ham.
  • Add cubed potatoes, ham, and eggs to the sauce.
  • Consistency of the sauce should be like a very thick soup in the end.
  • When all ingredients are heated through, serve and enjoy.
    NOTE: It looks and serves more like a soup than a casserole but the sauce should be thicker than a typical creamy soup.

Mustardy Cheese Sauce

  • Melt the butter over medium heat. Don't brown it.
  • Add the flour and whisk to for 1-2 minutes to cook out the raw flour taste. When done, it should look like a smooth paste and bubble slightly.
  • Add milk slowly while whisking. Keep whisking until smooth. Simmer gently until it thickens (about 3-5 minutes).
  • Add cheese and stir gently until cheese is fully melted and combined.
  • Add mustard and stir gently until fully combined.
  • Consistency of the sauce should be like a very thick soup.

Notes

This was always one of our family favorites when we were growing up. What's most endearing to us about this recipe now is that it's Mom's own creation. She was such a great cook!
My (Fred) family always looks forward to this now after a holiday ham.