Baked egg casserole
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard boiled eggs | |
| 2 | teaspoons | Prepared mustard |
| 1 | cup | Sour cream |
| ¼ | tablespoon | Margarine |
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped pimento |
| ¼ | cup | Chopped green pepper |
| 1 | can | Cream of mushroom soup |
| ½ | cup | Shredded Cheddar cheese |
| ½ | cup | Crumbled fried bacon |
| ½ | teaspoon | Salt |
Directions
Halve eggs lenthwise; remove the yolks. Mash yolks, mustard, 3 teaspoons of sour cream and salt together. Fill egg whites with yolk mixture. Melt margarine in a large skillet, saute green peppers and onion until tender. Remove from heat; stir in pimento, soup and remaining sour cream and bacon. Place half the soup mixture in a 1½ quart shallow baking dish. Pour remaining soup mixture over the top. Sprinkle with Cheddar cheese. Bake at 350 degrees for 20 minutes, or until heat through. Cook uncovered. Randy Rigg Submitted By RANDY RIGG On 07-10-95