Deviled Egg Casserole

9 ingredients
8 steps

Ingredients

  • 12 hard-cooked eggs, deviled (recipe follows)
  • 1/4 c. butter or margarine
  • 1/4 c. flour
  • 2 c. milk
  • 1 can cream of mushroom soup
  • 1 Tbsp. lemon juice
  • 2 c. diced, cooked ham (3/4 lb.)
  • 1/4 lb. fresh mushrooms, sliced and browned light in butter
  • chopped parsley

Directions

  1. 1
    In a 7 1/2 x 11 1/2-inch casserole arrange deviled egg halves, filled side up.
  2. 2
    In medium saucepan, melt butter; stir in flour. Add milk.
  3. 3
    Cook and stir until thick and smooth.
  4. 4
    Add soup and blend.
  5. 5
    Stir in lemon juice, ham and mushrooms.
  6. 6
    Pour over deviled eggs.
  7. 7
    Sprinkle with chopped parsley.
  8. 8
    Bake for 20 minutes or until bubbly hot at 325°.

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