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Low Fat Egg Casserole

You can make this creamy egg casserole with reduced-fat ingredients and still enjoy it! It's a great brunch or breakfast treat.

Preparation Time15 min

Cooking Time30 min

Cooking MethodCasserole


  • 12 hard-boiled eggs, peeled
  • 5 tablespoons dairy sour cream or cottage cheese
  • 1/4 teaspoon salt
  • 3 1/2 teaspoons prepared mustard
  • 4 tablespoons butter
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped white or yellow onion
  • 1/2 cup chopped red bell pepper
  • 2 cans (10-1/2 ounce) Campbell's cream of mushroom soup
  • 1 1/2 cup dairy sour cream
  • 1/2 cup shredded cheddar cheese


  1. Cut peeled eggs lengthwise into halves. Carefully remove yolks and set whites aside.
  2.  In a small mixing bowl mash yolks and blend in sour cream, mustard and salt. Fill whites with this yolk mixture.
  3. In a large iron skillet melt butter until bubbling. Saute green bell pepper, red bell pepper and onion in butter until they just become tender (do not over-saute').
  4. Remove from heat and stir in soup and sour cream. Spread one-half the soup/sour cream mixture in the shallow baking dish (about 1-1/2 quart) and add eggs (cut side up) in single layer (the mixture, if thick enough, will help somewhat keep the eggs from overturning, but if some do, don't worry about it).
  5. Carefully pour remaining soup mixture over top. Sprinkle with cheddar cheese and bake 20 minutes in oven at 350 degrees Funtil heated thoroughly and cheese melts.

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