Prep 35 mins
Cook 30 mins
This egg casserole is great for overnight guests. It's like deviled eggs with a rich, creamy mushroom sauce over the top. It can be made the night before and the next morning just pop it in the oven. Serve with some nice fresh fruit.
- Slice eggs in half lengthwise.
- Remove yolks and put in a bowl and mash with a fork.
- Set egg whites aside.
- To the egg yolks, add sour cream, mustard and salt and mix till creamy.
- Fill the egg whites with this mixture and set aside.
- In a small saucepan, saute the onions in the butter until tender.
- Add the soup and sour cream and mix well.
- Pour half of soup into an ungreased, shallow baking dish.
- Arrange stuffed eggs over the sauce.
- Spoon remaining sauce on top and sprinkle with the cheese and paprika.
- Cover and refrigerate overnight.
- The next morning take dish out of refrigerator for at least 30 minutes before baking.
- Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.
This was very good. I wasn't too sure how stuffing the eggs with a sour cream based mixture instead of a mayonnaise mixture would taste, but the rest of the dish is so rich that I think mayonnaise would have made it too rich. The instructions/ingredients need some clarification though. 4 tablespoons sour cream is the only sour cream in the list of ingredients. Step #4 states to add the sour cream, mustard and salt to the egg yolks for filling the egg whites, which I did. Then step #7 states to add the soup and sour cream to the sauteed onions, but there is no more sour cream listed in the ingredients, so I just added the soup. It still tasted great! Made for My 3 Chefs for my "Get Over Your Canned Soup Phobia!" theme.