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Vermont Pumpkin Casserole
Ready In: 45 Minutes
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves 4
DIRECTIONS
- Preheat the oven to 350°F.
- To make a 'White Sauce' melt the butter and add flour in a sauce pan until it forms a roux. Keep the roux moving in the pan for a few minutes but do not allow color to develop. (The roux should lose the raw flour smell.) Add the milk and stir, making sure there are no lumps. Stir constantly until the sauce thickens. Add salt and pepper.
- Mix together the white sauce, pumpkin puree, ham, and 1 cup of the cheese. Place half of this mixture in a 2-quart casserole, then cover with the sliced hard-boiled eggs, and top with the remaining pumpkin mixture. Sprinkle over the top the coarsely crumbled crackers, the remaining cheese, and dot with butter. Bake for 30 minutes.
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