Herbed Egg-Cheese Casserole

1/4 c. Butter
1/4 c. Flour
3/4 tsp. Dried Italian Seasoning
12 oz. Can Evaporated Milk
2/3 c. Milk
2 c. Shredded Cheddar Cheese
18 Hard Boiled Eggs, sliced thin
8 oz. Bacon, cooked and crumbled
Parsley
1 c. Bread Crumbs
1/4 c. Melted Butter

1. Grease a 9x13 pan. Preheat oven to 350 degrees.
2. In a medium saucepan, melt 1/4 c. butter over medium heat. Stir in flour and Italian seasoning.
3. Stir in evaporated milk & milk all at once. Cook and stir until thickened and bubbly. Then cook and stir for 1 more minute.
4. Remove from heat and and slowly add shredded cheese, stirring after each addition until melted. Set aside.
5. Layer half of the hard boiled eggs and bacon on bottom of pan. Sprinkle with parsley to taste.
6. Pour half of the cheese mixture evenly over the egg mixture.
7. Repeat layers.
8. In a small bowl, combine bread crumbs and melted butter. Sprinkle crumb mixture over layers in pan.
9. Bake uncovered for 25 to 30 minutes, or until heated through.

*I only use the dozen eggs that we colored for Easter, & it turned out fine.*

*I had to thin the cheese sauce down with some extra milk.*