Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfasts Casseroles
Amount Measure Ingredient -- Preparation Method
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STUFFED EGGS:
8 hard-boiled egg
3 tablespoons sour cream -- 3-4 Tbls
2 teaspoons prepared mustard
1/2 teaspoon salt
SAUCE:
1/2 cup onion -- chopped
2 tablespoons butter or margarine
10 3/4 ounces condensed cream of mushroom soup
1 cup sour cream
1/2 cup cheddar cheese -- shredded
1/2 teaspoon 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 eggwhites, 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 350 F for 25-30 min. or until heated through. Serve immediately.
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Per serving: 261 Calories; 23 g Fat (78% calories from fat);
11 g Protein; 3 g Carbohydrate; 281 mg Cholesterol; 440 mg Sodium
