1/4 c. butter
1/4 c. all-purpose flour
1 c. milk
1 c. half and half
4 c. (16 oz.) shredded sharp Cheddar cheese
1/4 tsp. dried whole thyme
1/4 tsp. dried whole marjoram
1/4 tsp. dried whole basil
18 hard-cooked eggs, sliced
1/4 c. minced fresh parsley
1 lb. bacon, cooked and crumbled
1 1/2 c. bread crumbs
2 tbsp. butter, melted

Melt 1/4 cup butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half and half. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese and herbs, stirring until cheese melts. Layer half each of egg slices, parsley, bacon and cheese sauce in a lightly greased 13 x 9 x 2-inch baking dish. Repeat layers of ingredients. Combine bread crumbs and 2 tablespoons melted butter. Sprinkle over casserole. Cover and refrigerate 8 hours or overnight.

Remove from refrigerator. Let stand 30 minutes.

Bake, uncovered, at 350°F for 30 minutes.

Makes 8 to 10 servings.