The origin of this Hard-Boiled Egg Casserole recipe is unknown. Most likely a farmhouse kitchen where there was home grown produce and fresh eggs. Even during difficult times like the depression, people on farms had access to various food items, because they grew it or raised it. No fancy ingredients, but a variety that was used to make different dishes.
This recipe is just that: no fancy ingredients, just simple, wholesome things combined to make a delicious meal.
Ingredients
- 1 package (8 oz) noodles
- 3 tablespoons lard/oleo (*additional amount below)
- 1/2 cup yellow onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 can (20 oz) tomato sauce
- 1 cup grated cheddar cheese
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 cup lard/oleo
- 6 hard-boiled eggs, shelled
- **Need 2-quart baking dish (~11″x7″x1-1/2″), large pot, strainer, 2-quart saucepan, small saucepan
Preparation of the Hard-Boiled Egg Casserole
Preheat the oven to 350° F.
In the large pot, cook the noodles until tender. Drain them in the strainer. In the 2-quart saucepan, melt 3 tablespoons lard/oleo; add in the onions and green peppers; cook until tender, but not brown. Into this onion/pepper mix, add the tomato sauce and stir. Simmer for 10 minutes.
While it is simmering, melt the 1/4 cup of lard/oleo in the small saucepan. Then, blend in the flour and the salt.
Once the onion/pepper/tomato sauce mixture has simmered for ten minutes, add the grated cheese and stir. Now stir the flour/salt mixture into the other ingredients. Continue to stir while it cooks on simmer until the mixture is thick. remove from heat.
Pour half of the cooked and drained noodles into the 2-quart baking dish and spread evenly. Slice 3 hard-boiled eggs over the noodles. Pour half of the tomato mixture on top of the eggs/noodles. Repeat this process.
Cook it!
Place the baking dish, uncovered in the oven. Bake at 350° F for 25 minutes.
Enjoy
A lettuce or spinach salad is a nice compliment to this great casserole.
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