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Egg Casserole

Serves: 6
Total Calories: 169

Ingredients

1 (10-ounce) can cream of celery soup
2 tablespoons milk
1 onion grated
1 teaspoon Dijon style mustard
1 cup Cheddar cheese, shredded
6 eggs hard-cooked, peeled, and cut in half lengthwise
1/2 teaspoon dried parsley flakes, crushed

Directions:

Combine soup (may substitute with cream of chicken soup), milk, onion, and mustard in saucepan. Cook and stir until smooth and heated through. Remove from heat, add cheese and stir until melted. Pour 1 cup sauce into 2x6xl0-inch baking dish. Place eggs, cut side down, into sauce. Spoon remaining sauce around eggs. Bake at 350 degrees F. for 15 minutes. Sprinkle with parsley. Serve over cooked rice or toast.

Variation
Curried Egg Casserole: Season sauce with 1 teaspoon (or to taste) of fine quality curry powder.

Nutritional Facts:

Serves: 6
Total Calories: 169
Calories from Fat: 104

This Egg Casserole recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.


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