Summary
| Yield | |
|---|---|
| Source | M. Campbell |
| Prep time | 20 minutes |
| Cooking time | 20 minutes |
| Total time | 40 minutes |
Description
Devilled Eggs en Casserole Serves 4-6
Ingredients
2 cans
tomato sauce (8 oz.) 1 cup
water (1 3/4 cups) 2 tablespoons
butter or margarine 1 package
quick cooking Spanish rice (6 oz) 6
hard boiled eggs 3 tablespoons
mayonnaise 1 tablespoon
minced green onion 1 teaspoon
prepared mustard 1⁄2 teaspoon
seasoned salt 1⁄8 teaspoon
pepper 1 cup
shredded cheddar cheese (1 1/2 cups)Instructions
How to make Devilled Eggs en Casserole?
1. Combine 1 can tomato sauce, water, butter and seasoning packet from the Spanish rice mix in saucepan; bring to a boil. Stir in rice, cover, let stand 10 minutes.
2. Meanwhile, cut eggs in half lengthwise.
3. Remove yolks and mash in a small bowl with mayonnaise, onion, mustard, salt and pepper.
4. Use to fill egg white halves; set aside.
5. Stir 1 cup cheese and 1 can tomato sauce into prepared Spanish rice.
6. Place in bottom of buttered 71/2" x 12" x 11/2" baking dish.
7. Arrange stuffed egg halves over top, sprinkle with remaining cheese.
8. Bake at 375°F (190°C) for 20 minutes.
Notes
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