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Casserole Baked Stuffed Eggs

posted by Phyllis 03-29-100 8:15 AM

from Taste of Home

Baked Stuffed Eggs

Stuffed Eggs:
8 hard cooked eggs
4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt

Sauce:
1/2 cup green onion, chopped
2 tablespoons butter
1 (10 3/4 ounce) can
cream of chicken soup, undiluted
8 ounces sour cream
1 cup shredded cheddar cheese
1/2 teaspoon paprika


Preheat oven to 350 F.

Slice eggs in half lengthwise; remove yolks and and set whites aside. In a bowl mash yolks with a fork, add sour cream, mustard, and salt. Mix well and fill 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 inch baking dish. Arrange stuffed eggs on sauce. Spoon remaining sauce on top.

Sprinkle with cheese and paprika. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350 for 25-30 minutes or until heated through. Serve immediately.

Yield: 6-8 servings

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