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Deviled Egg Casserole

Deviled Egg Casserole

Deviled Egg Casserole

Submitted by: Eula Voehl

Serving Size: 8

Nutritional Information: 290 calories, 21g fat, 9g saturated fat, 251mg cholesterol, 856mg sodium, 12g carbohydrate, 1g fiber, 13g protein

eggs, hard-cooked
light salad dressing
6 tablespoons
1 1/4 teaspoons
Tarragon vinegar
1 teaspoons
chili powder
1/8 teaspoons
smoked turkey, thinly sliced
8 slices
butter or margarine
3 tablespoons
celery, finely chopped
1 cups
onion, finely chopped
condensed cream of chicken soup
10.75 ounces
nonfat milk
1/4 cups
olives, drained and sliced
1/2 cups
American cheese, shredded
1 cups
corn Chex cereal, crushed
1 1/2 cups


Peel and cut eggs in half lengthwise. Remove yolks and mix with salad dressing, mustard, vinegar, and chili powder. Fill eggs with salad mixture and put two halves together. Wrap each egg in one slice of smoked turkey. Place wrapped eggs in greased 8 - inch baking dish, fold side down. Set aside. Melt butter or margarine in medium - size saucepan. Saute celery and onion in butter over low heat until crisp tender. Add soup, milk, and olives; heat until mixed. Add cheese. Pour soup mixture over eggs in baking dish. Top with crushed cereal. Bake at 350 degrees for 25 to 30 minutes or until top is golden brown.


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