Deviled Egg Casserole
|Hard boiled eggs||6|
|Prepared mustard||2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped pimento||1⁄4 Cup (4 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Halve eggs lengthwise; remove yolks.
Mash yolks, mustard, 3 tablespoons sour cream and salt together.
Fill egg whites with yolk mixture.
Melt butter in large skillet; saute green pepper and onion until ten- der.
Remove from heat; stir in pimento, soup and remaining sour cream.
Place 1/2 of the soup mixture in 1 1/2-quart shallow baking dish; arrange eggs, cut side up, in single layer in dish.
Pour remaining soup mixture over eggs; sprinkle with cheese.
Bake at 350 degrees for 20 minutes or until heated through.
Cas- serole may be prepared in advance and refrigerated.
Serving size: Complete recipe
Calories 1705 Calories from Fat 1254
% Daily Value*
Total Fat 142 g217.8%
Saturated Fat 69.2 g345.9%
Trans Fat 0 g
Cholesterol 1694.9 mg565%
Sodium 3412.2 mg142.2%
Total Carbohydrates 42 g14%
Dietary Fiber 3.3 g13.2%
Sugars 21.3 g
Protein 67 g133.7%
Vitamin A 130% Vitamin C 168.7%
Calcium 89.7% Iron 49.5%
*Based on a 2000 Calorie diet