Egg Casserole

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Gently remove the shell from the hard-boiled eggs and cut in 1/2.
3. 3
   Place cut side down in a baking dish greased with margarine.
4. 4
   In a saucepan, melt the margarine, add the flour, and cook, stirring for 2 to 3 minutes.
5. 5
   Add the half-and-half gradually, and stir until mixture thickens and season with house seasoning.
6. 6
   Add the dry mustard and the Gruyere and stir until melted.
7. 7
   Pour the sauce over the eggs and sprinkle top with Parmesan.
8. 8
   Bake for approximately 20 to 30 minutes until bubbling and top is golden brown.
9. 9
   Mix ingredients together and store in an airtight container for up to 6 months.