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Name: Egg Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 12 Hard-boiled eggs; peeled; 5 tb Sour Cream; 1/4 ts Salt; 3 1/2 ts Prepared mustard; (use your; 4 tb Butter; 3/4 c Chopped green bell pepper; 1/2 c Chopped white or yellow; 1/2 c Chopped red bell pepper; 1 1/2 c Sour Cream; 1/2 c Cheddar cheese shredded

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INGREDIENTS

12 Hard-boiled eggs; peeled
5 tb Sour Cream
1/4 ts Salt
3 1/2 ts Prepared mustard; (use your
SAUCE
4 tb Butter
3/4 c Chopped green bell pepper
1/2 c Chopped white or yellow
1/2 c Chopped red bell pepper
1 1/2 c Sour Cream
1/2 c Cheddar cheese ; shredded

Servings

INSTRUCTIONS

Cut peeled eggs lengthways 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, dont worry about it). Carefully pour remaining soup mixture over top. Sprinkle with cheddar cheese and bake 20 minutes in oven at 350F until heated thoroughly and cheese melts. Serves 6 to 8. Posted to MM-Recipes Digest by Magda on Oct 15, 1998,

NOTES

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Egg Casserole

12 Hard-boiled eggs; peeled
5 tb Sour Cream
1/4 ts Salt
3 1/2 ts Prepared mustard; (use your
 SAUCE
4 tb Butter
3/4 c Chopped green bell pepper
1/2 c Chopped white or yellow
1/2 c Chopped red bell pepper
1 1/2 c Sour Cream
1/2 c Cheddar cheese shredded

Cut peeled eggs lengthways 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, dont worry about it). Carefully pour remaining soup mixture over  top. Sprinkle with cheddar cheese and bake 20 minutes in oven at 350F  until heated thoroughly and cheese melts. Serves 6 to 8.    Posted to MM-Recipes Digest  by Magda <antigone@easynet.fr> on Oct 15,  1998,

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Nutrition

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Serving Size: 1 Serving (614g)
Recipe Makes: 1 Servings

Calories: 1274
Calories from Fat: 1141 (90%)

Amt Per Serving		% DV

	Total Fat 126.8g	169 %
	Saturated Fat 77.1g	386 %
	Monounsaturated Fat 33.1g
	Polyunsanturated Fat 5g
Cholesterol 343.9mg		106 %
Sodium 1093.7mg		38 %
Potassium 760.4mg		20 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 15.6g
Protein 22.7g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1274

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