Deviled Egg Casserole
eggs, hard boiled
mayonnaise or salad dressing
long grain rice
1 3/4 c
shredded sharp cheddar cheese (4 ounces)
diced ham, cooked
1Remove shells from eggs, and halve lengthwise, remove and mash the egg yolks. Combine mashed yolks with the mayonaise or salad dressing, prepared mustar, the 1/8 teaspooon salt, and dash of pepper. Refill egg whites with the yolk mixture; set aside.
2In a saucepan bring chicken broth to boiling. Add uncooked rice and celery; return to boiling. Reduce heat; cook, covered, for 15 minutes. Mean, while, prepare cheese sauce. In medium pan melt butter; stir in flour, the 1/2 teaspoon salt, and dash of pepper. Add milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in cheese and heat till melted; set aside.
3Stir ham and 1 cup of the cheese sauce into the rice. Turn into a 12x 7 1/2x2-inch baking dish. Arrange the deviled eggs atop rice mixture, pressing each lightly into rice mixture. Sprinkle with paprika. Bake, covered, in a 350 oven for 25 to 30 minutes or till heated through.