Cheesy Egg Casserole - cooking recipe

Ingredients

1/2 c. butter or margarine
1/2 c. all-purpose flour
4 c. milk
1 tsp. salt
1/2 tsp. pepper
6 hard-boiled eggs, separated
3 Tbsp. butter or margarine
2 c. (8 oz.) shredded American cheese
1 small onion, chopped
2 (4 1/2 oz.) jars sliced mushrooms, drained
1 Tbsp. chopped parsley
1 (4 oz.) jar diced pimiento, drained
1/2 tsp. celery salt
1 Tbsp. sherry
toast points or English muffins

Preparation

Melt 1/2 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir into sauce; set aside.
Melt 3 tablespoons butter in a skillet; add onion, mushrooms, parsley and pimiento.
Saute until tender.
Stir mushroom mixture, celery salt and sherry into cheese sauce.
Pour into a greased 2-quart shallow baking dish.
Bake at 325\u00b0 for 35 minutes.
Grate egg yolks; sprinkle over casserole.
Serve over toast points.
Makes 8 servings.
Good for brunch.