Hot Eggs Casserole

Hot Eggs Casserole

(12 servings)    Printable Version
  • 6 hard-boiled eggs
  • 1 can Campbell's cheddar cheese soup
  • 1 half can of milk (use the soup can)
  • 1 Tablespoon of port wine cheese
  • 3 Tablespoons sweet pickle relish
  • Miracle Whip mayonnaise
  • 1 snack-size bag regular potato chips
  • paprika
  • 1 dash Worcestershire sauce
Preheat oven to 400 degrees.

Remove shells from eggs. Slice eggs in half long ways. Remove yolk and place in medium-sized bowl.

To the egg yolks, add the relish and enough Miracle Whip to make it creamy but thin. Stuff this mixture back into the cooked egg whites and place in baking dish.

To the cheese soup, add the milk, port wine cheese, and Worcestershire. Heat and stir mixture till smooth and hot. Cover the eggs with the cheese mixture, top with crumbled potato chips (just enough to make a crust) and lightly sprinkle with paprika. Bake at 400 degrees until cheese mixture is hot and bubbly.

1 egg equals one serving. Serves 12. Can be easily increased by doubling or tripling recipe for larger groups.

This might sound weird but it's delicious. It's a casserole of deviled eggs with an easy-to-make cheese sauce and a top coating of crumbled potato chips.

Mr Breakfast would like to thank cantinanana for this recipe.

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