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Cook'n with Betty Crocker 
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Deviled Egg Casserole |
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Serves: 12 Print this RecipeStuffed eggs: 20 eggs hard-cooked, cut in half lengthwise 1/2 cup mayonnaise 1 teaspoon dry mustard 1/2 teaspoon worcestershire sauce Salt and pepper to taste Sauce: 2/3 cup butter or margarine 1 cup celery chopped 1 pound mushrooms fresh, sliced 3 cups milk 1 cup chicken broth canned 1 tablespoon dried minced onion 1 cup flour 3 cups half and half 1/2 teaspoon salt or to taste 1 1/3 cups olives sliced ripe 1 1/2 cups seasoned stuffing mix fine 3 tablespoons butter or margarine, melted Remove yolks from hard-cooked eggs. Put whites aside. Mash yolks until free of lumps. Add remaining ingredients for stuffed eggs and mix until smooth. Refill egg whites with yolk mixture and set aside. For sauce, melt 2/3 cup butter or margarine in large skillet and add celery. Sauté until tender but not brown; remove and reserve. Add sliced mushrooms to skillet and cook until tender; return celery to pan with mushrooms. In bowl, combine milk and chicken broth; add instant onion and stir in flour with whisk until well blended. Pour into skillet with celery-mushroom mixture. Cook over medium heat until thick and smooth, stirring constantly. Slowly add half-and-half, stirring until thoroughly heated. Add 1/2 teaspoon salt or salt to taste. Remove from heat and stir in ripe olives. Pour a very thin layer of sauce in bottom of 2 large shallow casseroles (11 3/4 x 7 1/2 x 1 3/4 -inch). Arrange stuffed eggs on top of sauce; top with remaining sauce. Combine fine bread stuffing mixture with melted butter or margarine; sprinkle over top of egg dish. Bake at 350° for 20 minutes or until hot and bubbly. Note: do not overcook eggs. Additional baking in hot sauce will make them tough and rubbery. This recipe can be made a day before and refrigerated with exception of the addition of the bread stuffing, which should be added just prior to baking. Deviled Egg Casserole comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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