Eggs Benedict Casserole Eggs Benedict Casserole Photo provided by Tabasco -- Eggs Benedict Casserole topped with a hollandaise sauce makes a delicious choice for a weekend brunch. Pair with fresh fruit or a green salad. Tabasco April 24, 2013 Comments Eggs Benedict Casserole Serves 6. Recipe is from Tabasco and Family Features Editorial Syndicate. 6 cups French bread, cut into cubes 12 large eggs 1½ cups milk 3 tbls. fresh chives or green onions, chopped 1 tsp. salt 2½ tsps. Tabasco brand Original Red Sauce, divided 12 ozs. Canadian bacon, chopped 1 (9-oz.) pkg. hollandaise sauce 1. Preheat oven to 350 degrees. 2. Place French bread cubes in 8-cup shallow casserole dish. 3. Beat eggs, milk, chives, salt and 2 teaspoons Tabasco sauce in large bowl; stir in the Canadian bacon. 4. Pour over bread cubes. Let stand 5 minutes. 5. Bake 40 minutes or until mixture is puffed and set. 6. Meanwhile, prepare hollandaise sauce as package directs. Stir in ½ teaspoon of Tabasco sauce. Keep warm until ready to use.