Egg Casserole (1953)

This hard cooked egg casserole is adapted from a 1953 newspaper clipping. Scroll down the page for more egg recipes.

• 8 hard-cooked eggs, halved lengthwise
• 4 tomatoes, sliced
• 1 1/2 to 2 cups cheese sauce
• 1 cup soft bread crumbs tossed with 2 tablespoons melted butter

Place eggs in a buttered casserole. Top with sliced tomatoes. Cover with the cheese sauce then sprinkle with buttered bread crumbs. Bake at 350° for about 20 minutes, until nicely browned.
Hard cooked egg casserole serves 4.

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