So good, it’s worth baking a ham just to make this casserole. SAM
1/4 cup butter
1 small onion, chopped
1/4 cup all-purpose flour
3 (4-ounce) cans chopped mushrooms, drained with liquid reserved
1/2 cup heavy cream
4 eggs, hard-cooked and chopped
1 cup chopped cooked ham
Sea salt to taste
2 tablespoons dry sherry
1/4 cup toasted breadcrumbs
1 tablespoon olive oil
Preheat the oven to 350 degrees F. Lightly grease a 1 1/2-quart casserole. In a heavy saucepan over medium heat, melt the butter and sauté the onion until soft, about 10 minutes. Add the flour, stirring with a whisk until browned, about 5 minutes. Add water to the mushroom liquid to equal 1/2 cup and pour into the onion-flour mixture along with the cream, whisking until smooth. Add the mushrooms, eggs, ham, salt, and sherry and pour into the prepared casserole. Sprinkle with breadcrumbs and oil. Bake for 30 minutes or until set and browned.
Makes 6 servings.
Adapted from Emily’s cookbook All-American Comfort Food.