Egg Scallop with Peas

Some boomers are familiar with this recipe as a quick supper that all the kids around the table thoroughly enjoyed. It seemed to come out at the time Velvetta cheese was a household staple.


1/3 cup margarine
1/3 cup flour
2-1/2 cup milk
1-1/2 teaspoon salt
1/8 teasp pepper
1/8 teasp paprika
2 teasp grate onion
1/2 cup grated processed cheese
9 hard boiled eggs, sliced
1 can peas, drained or 1 cup cooked frozen or fresh peas
Optional crust topping:
1/2 cup dried bread crumbs
2 tbs melted margarine


Melt margarine in skillet, blend in flour.
Add milk all at once and cook, stirring, until mixture thickens.
Stir in salt, pepper, paprika, onion and cheese.
Cook, stirring over low heat until cheese is melted.
Add eggs and peas, heat.
Place in casserole dish and bake at 400 degrees for 25-30 minutes or microwave until mixture is bubbly.
Serve over top of toast.
If you wish to serve as a casserole, sprinkle with dried bread crumbs mixed with melted margarine and only bake in oven.
Serve with carrots.