Deviled Egg Casserole
By
virginia duncan
@duncan2929
1
This is a great idea to use deviled eggs with cause who doesn't like deviled eggs.
Ingredients
- 6
- eggs, hard boiled
- 1/4 c
- mayonnaise or salad dressing
- 1 tsp
- prepared mustard
- 1/8 tsp
- salt
- dash
- pepper
- 2 c
- chicken broth
- 1 c
- long grain rice
- 1/2 c
- chopped celery
- 3 Tbsp
- butter
- 3 Tbsp
- flour
- 1/2 tsp
- salt
- dash
- pepper
- 1 3/4 c
- milk
- 1 c
- shredded sharp cheddar cheese (4 ounces)
- 1 c
- diced ham, cooked
- -
- paprika
How to Make Deviled Egg Casserole
- 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.
