Cheese and egg pudding casserole

Laura Yoder


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 vote

40 Min


  • 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 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.

Printable Recipe Card

About Cheese and egg pudding casserole

Main Ingredient: Eggs
Regional Style: Southern

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