Deviled Egg Casserole

• 6 hard-cooked eggs
• 1 c. sour cream
• 2 Tbsp. margarine
• 1/3 c. chopped onion
• 1 can cream of mushroom soup
• 1 small can drained mushroom caps
• 2 tsp. prepared mustard
• 1/4 tsp. salt
• 1/2 c. green pepper
• 1/4 c. chopped pimento
• 1/2 c. shredded Cheddar cheese

1. Halve eggs lengthwise.
2. Remove yolks and mash.
3. Mix with mustard, 3 tablespoons sour cream and salt.
4. Fill whites.
5. Melt margarine in skillet; saute onion, pepper and mushrooms until tender.
6. Remove from heat.
7. Stir in pimento, soup and remainder of sour cream.
8. Place 1/2 of soup mixture in a 1 1/2-quart shallow baking dish.
9. Arrange eggs in single layer in dish.
10. Pour remaining soup mix over top.
11. Sprinkle with cheese.
12. Bake for 20 minutes at 350u0b0.

eggs, sour cream, margarine, onion, cream of mushroom soup, mushroom caps, mustard, salt, green pepper, pimento, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213478 (may not work)