Title: Baked Stuffed Eggs
Categories: Breakfasts, Casseroles
Yield: 6 Servings
8 Hard-boiled egg
3 tb Sour cream; 3-4 Tbls
2 ts Prepared mustard
1/2 ts Salt
1/2 c Onion; chopped
2 tb Butter or margarine
10 3/4 oz Cream of mushroom soup;
1 c Sour cream
1/2 c Cheddar cheese; shredded
1/2 ts Paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. In a
bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well.
Fill the egg whites, set aside. In a saucepan, saute onion in butter until
tender. Add soup and sour cream; mix well. Pour half into an ungreased
11x7x2″ baking pan.
Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle
with cheese and paprika. Cover and refrigerate overnight. Remove from the
refrigerator 30 min. before baking. Bake, uncovered at 350F for 25-30 min.
or until heated through. Serve immediately.
Per serving: 314 Calories; 26g Fat (76% calories from fat); 12g Protein; 7g
Carbohydrate; 281mg Cholesterol; 851mg Sodium
Posted to TNT – Prodigy’s Recipe Exchange Newsletter by #ebburtis
on Dec 29, 97