| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfasts, Casseroles | 6 | Servings | |
INGREDIENTS
| 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; condensed |
| 1 | c | Sour cream |
| 1/2 | c | Cheddar cheese; shredded |
| 1/2 | ts | Paprika |
INSTRUCTIONS
STUFFED EGGS SAUCE 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 <ebburtis@ix.netcom.com> on Dec 29, 97
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