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
Ingredients
- 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
Instructions
- Cut peeled eggs lengthwise into halves. Carefully remove yolks and set whites aside.
- In a small mixing bowl mash yolks and blend in sour cream, mustard and salt. Fill whites with this yolk mixture.
- 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').
- 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).
- 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.
