Recipe#10747

Title: Egg Casserole

From: saints@nettally.com (McCaskey, Carl) 
 Newsgroups: rec.food.recipes 
 Subject: Egg Casserole 
 Date: 19 Nov 1998 19:52:30 -0700 
 Message-ID: <007301be1324$9cf1df40$43102cc7@saints.nettally.com> 

12 hard-boiled eggs, peeled
 5 tablespoons dairy sour cream or cottage cheese
 1/4 teaspoon salt
 3-1/2 teaspoons prepared mustard 
 4 tablespoons butter
 3/4 cup chopped green bell pepper
 1/2 cup chopped white or yellow onion
 1/2 cup chopped red bell pepper
 2 cans (10-1/2 ounce) Campbell's cream of mushroom soup
 1-1/2 cups dairy sour cream
 1/2 cup shredded cheddar cheese
 Cut peeled eggs lengthwise into halves. Carefully remove yolks
 and set whites aside. In a small mixing bowl mash yolks and blend
 in sour cream, mustard and salt. Fill whites with this yolk
 mixture.
 In a large iron skillet melt butter until bubbling. Saute green
 bell pepper, red bell pepper and onion in butter until they just
 become tender (do not over-saute'). Remove from heat and stir in
 soup and sour cream. Spread one-half the soup/sour cream mixture
 in the shallow baking dish (about 1-1/2 quart) and add eggs (cut
 side up) in single layer (the mixture, if thick enough, will help
 somewhat keep the eggs from overturning, but if some do, don't
 worry about it). Carefully pour remaining soup mixture over top.
 Sprinkle with cheddar cheese and bake 20 minutes in oven at 350
 degree Fahrenheit until heated thoroughly and cheese melts.
 Serves 6 to 8.