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Deviled Egg Casserole

American.Food.Express's picture
Ingredients
  Hard boiled eggs 6
  Prepared mustard 2 Teaspoon
  Sour cream 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Butter 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday

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