Baked Deviled Egg Casserole
This is the quick and easy version using a can of cream of celery soup. Your choice may be different, such as using cream of mushroom or cheddar cheese soup.
Servings: 4 servings
Equipment
- deep dish pie plate or shallow au gratin dish, no more than 2 quarts
- skillet
Ingredients
- 2 Tbsp. cooking oil
- ½ cup green bell pepper chopped
- ¼ cup sweet red bell pepper chopped
- ¼ cup onion chopped
- 1 can cream of celery soup undiluted
- ¾ cup sour cream
- 8-12 leftover deviled egg halves
- ½ cup Cheddar or Monterey Jack cheese grated
- 2-3 scallions (green onions) sliced
Instructions
- In the skillet, saute' the bell peppers and onion in the oil, cooking just until soft. Remove from heat and stir in soup and sour cream, blending thoroughly.
- Place half the soup/sour cream mixture in the baking dish; arrange deviled eggs in a single layer, cut side up.
- Pour remaining soup/sour cream mixture on top; sprinkle with cheese and bake at 350°F for 20-30 minutes, just until bubbly around the edges and heated through the center.
- Remove from oven and sprinkle with the fresh scallions and serve.
Notes
*This casserole is wonderful for a brunch or dinner buffet.
*Make ahead and refrigerate until ready to pop into a preheated oven.
*Add a few dashes of favorite hot sauce to punch up the flavor.
*Pair with ham steaks, brisket or pork chops.