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Sunday, December 2, 2012

Ham and cheese divan

If you are a fan of brunch, you will LOVE this dish at any time of day.  Like Chicken Divan, it's a casserole of vegetables and protein layered with a creamy can-o-soup sauce.  I really didn't feel like making my sauce from scratch for this, so I used a can of cheddar cheese soup plus a little milk but you certainly can make your own.  It was ridiculously tasty. 

I'm not sure I'd go so far as to make the stuffed eggs just for this dish again (although it wasn't hard).  But this is absolutely going in my post-holiday meal rotation as a way to deal with leftover deviled eggs.  Plain halved hard-boiled eggs will work fine if you want to save a little work.

Original recipe from my mom's 1970-something Better Homes & Gardens cookbook.

Ham & Egg Divan
Makes 6-8 servings

For stuffed eggs:
6 hard cooked eggs
3 tbsp mayo
1 tsp mustard
1/2 tsp Worcester sauce

For casserole:
16 oz. frozen broccoli
4 oz can deviled ham (optional)
10 oz. can cheddar cheese soup + 1/2 cup milk (OR make this cheese sauce recipe)

To make stuffed eggs, halve cooked eggs and scoop out yolks.  Mash yolks well with mayo, mustard and Worcestershire sauce.  Spoon mixture back into egg white halves.

Microwave broccoli for 5 minutes in microwave-safe bowl and drain.

To make casserole, put broccoli in the bottom of a 3 quart casserole dish.  Top with eggs.  Top with ham.  Mix soup and milk together and pour over top.  Cover and fridge or freeze. 

To bake, thaw.  Bake uncovered 30 minutes at 350F until lightly browned on top and warmed through. Pin It


  1. How are the eggs after being frozen? I've frozen scrambled cooked eggs before (ie, quiche, french toast, strata), but never boiled eggs.

  2. They're fine IMHO. The cheese sauce kind of insulates them.