Real Recipes From Real Home Cooks ®

cheese and egg pudding casserole

(1 rating)
Recipe by
Laura Yoder
Brunswick, GA

Ok, I know that this recipe sounds disgusting. I will admit to being very reluctant to try it. But WOW am I glad I did. This has become a must have on our menu on holidays. My kids and grandkids just gobble it up. Just give it a'll be surprised at the creamy crunchy taste. It really is good!

(1 rating)
cook time 40 Min
method Bake

Ingredients For cheese and egg pudding casserole

  • 1 md
    block of velveeta cheese, cubed
  • 1 jar
    small diced pimemtos
  • 1 1/2
    stacks of saltine crackers, crushed
  • 4
    hard boiled eggs, chopped
  • 1 1/2 c
  • 3 Tbsp
  • 3 Tbsp
  • salt and pepper to taste

How To Make cheese and egg pudding casserole

  • 1
    In a medium sauce pan melt 3 T. butter. Stir in flour and lightly brown. Slowly stir in milk until thickened. Remove from heat.
  • 2
    In a buttered casserole dish crumble 1/3 of crackers on the bottom. Put 1/3 of cheese (cubed), 1/3 of boiled eggs, 1/3 pimentos and 1/3 of white sauce. Repeat layers. Top with crackers and dot with butter. Bake at 325 degrees for 25 minutes.