cheese and egg pudding casserole

★★★★★ 1
a 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
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.