1 can (15 ounces) roast beef hash
1 can (14.5 ounces) stewed tomatoes, drained
5 tablespoons flour, divided
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon chili powder
1/2 cup milk
1 cup shredded Cheddar cheese
2 eggs, separated
Combine hash, tomatoes, and 3 tablespoons of the flour.
Spread in a lightly buttered 1 1/2-quart casserole; set aside.
In a saucepan over medium-low heat melt butter; stir in remaining 2 tablespoons flour until smooth.
Stir in salt and chili powder.
Gradually stir in milk and cook, stirring constantly, until thickened.
Stir in cheese until melted and well blended. Remove sauce from heat.
Stir a few tablespoons of the sauce into beaten egg yolks; return to saucepan, stirring well. Beat egg whites until stiff; fold cheese mixture into the whites.
Pour mixture over the hash in casserole dish. Bake at 325° for 35 to 40 minutes.
Remove from oven and let stand for about 10 minutes before serving.
Pairs Well With
Canned roast beef hash makes this casserole extra-easy. Ingredients include roast beef hash, stewed tomatoes, eggs, and cheese, along with seasonings.