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.