Egg Casserole

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I have made this exactly like the recipe and also with modifications. The recipe with the following modifications is the best: use half chopped eggs + half quartered eggs, undercook eggs (3 minute boil, definitely double the sauce, add crumbled bacon (the more, the better, add cayenne pepper to give a light kick, and double the dry mustard. Great served over crumpets, english muffins, or Giada's parmesan potato pancake!!!

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This is delicious. I couldn't find Gruyere so I used Provolone & it was very good; hopefully I can find the Gruyere for the next time - I will definitely make this again. I took the advice of others & added a couple dashes of cayenne pepper, Canadian Bacon & served it on toasted English Muffins. Next time I think I'll try serving this in individual ramekins... toast an English Muffin, top it w/a slice of Canadian Bacon, then a poached egg & top it w/the cheese sauce. Possibly run it under the broiler for a minute to brown the top.

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This recipe has great flavor but it's very rich. I added a pinch of red pepper and lots of fresh parsley at the very end. Undercook the eggs a bit because you have to bake them again. We spoon this over a toasted english muffin to cut the richness. It's also great with a slice of ham on top of the muffin. Perfect for Easter Brunch!

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After reading other reviews about overcooked eggs, I poached them instead of hard-boiling them. They came out perfectly, even the most finicky eater loved them.

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If you are hesitant to make this after reading the recipe, trust your instincts. I spent a lot of money on ingredients, and time preparing this dish, only to have a disgusting looking and tasting casserole. I am from the Midwest, so maybe this is a Southern dish, and I just don't have the palette for it. But, my husband and I are both pretty open, and neither of us liked it--not even a bit. It's basically like eating a bunch of sauce with a tidbit of egg. Yuck. It's not good.

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This is so over-the-top delicious! It's very reminiscent of something like an Eggs Mornay or Sardou or the like - but so much easier to prepare for a crowd and beautiful on the table! I actually sliced the eggs into fours and layered the dish (I'd heard of a French prep this way for fancier preparation. I also added a little freshly grated nutmeg and white pepper and dotted the top w/a litte butter. WOW. We served it over a choice of toast points or cubed hash browns and onions. A new favorite.

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I made this Christmas morning and it was even better then I had hoped for. Unbelievably rich and yummy!!!

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For the past several years I have made the same Ham and Cheese casserole for our traditional Christmas morning brunch. While always a winner, this year I wanted to try something new and I chose Paula's Egg Casserole. My family (including a 10 and 8 yr old loved the eggs! The sauce it nice and creamy, with a delicious cheese flavor. The "house seasoning" gave it the right finishing touch. I added chopped Canadian Bacon, suggested by another reviewer along with toasted English Muffins for a base. Next time, I would leave out the muffins, as they became a bit soggy. Otherwise, I wouldn't change a thing! Really delicious recipe that will be used again next year! To accompany the casserole, I also made Paula's French Toast w/ Bananas, as well as her fabulous Vegetable Pancakes. Awesome! Thanks for sharing your talent Paula!

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The sauce is fabulous but it just didn't work with hard-boiled eggs in this format. I think I would add a sprinkle more salt and serve over poached eggs or Eggs Benedict. I simply adore Paula and love her recipes, so I was surprised when this one didn't turn out that great.