Deviled Egg Casserole - cooking recipe

Ingredients

12 hard-boiled eggs, peeled and rinsed
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups skim milk or 2 cups low-fat milk
1/2 cup swiss cheese, grated
2 tablespoons dijon-style mustard, divided
1 teaspoon Worcestershire sauce, divided
1/4 cup fresh finely grated parmesan cheese

Preparation

Cut eggs in half lengthwise.
Remove yolks and mash on a flat plate with a fork.
Set aside.
Place egg white halves in a 13x9x2-inch glass baking dish.
Set aside.
Make sauce by melting butter in a medium saucepan over low heat.
Stir in flour, salt and white pepper.
Cook 1 minute with mixture bubbling.
Whisk in milk gradually, bring to a boil, stirring constantly.
Boil 1 minute, stirring.
Add cheese; stir until melted and smooth.
Measure out 1/2 C.
of sauce in a small bowl and add 1 T.
mustard and 1/2 tsp.
Worcestershire sauce; stir to blend.
Pour over mashed egg yolks and mix until smooth.
Fill egg white halves with egg yolk mixture, dividing evenly.
Add remaining 1 T.
mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
Pour sauce over top of filled eggs.
Sprinkle tops of eggs with Parmesan cheese.
Bake in a preheated 375-\u00b0F oven for 25 minutes, or until tops are lightly browned.
Serve hot.