cheese and egg pudding casserole

Name: Cheese and egg pudding casserole
Cook time: 40 min
Cuisine: Southern
Ingredients: 1 medium block of velveeta cheese, cubed; 1 jar(s) small diced pimemtos; 1 1/2 - stacks of saltine crackers, crushed; 4 - hard boiled eggs, chopped; 1 1/2 cup(s) milk; 3 tablespoon(s) flour; 3 tablespoon(s) butter; - salt and pepper to taste

(1 RATING)

53 Pinches 1 Photo

Laura Yoder

Brunswick, GA

Updated on Oct 19, 2011

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 try....you'll be surprised at the creamy crunchy taste. It really is good!

Rate

prep time

cook time 40 Min

method Bake

yield

Ingredients

1 medium 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 cups milk
3 tablespoons flour
3 tablespoons butter
- salt and pepper to taste

How To Make cheese and egg pudding casserole

Step 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.

Step 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.
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