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Ingredientes
- 18 x hard-cooked Large eggs peeled, minced
- 1 can condensed cream of mushroom soup - (10 3/4 ounce)
- 1 can sliced water chestnuts - (8 ounce) liquid removed
- 1 c. shredded Cheddar cheese
- 2/3 c. 2% lowfat milk
- 1 can sliced mushrooms - (4 ounce) liquid removed
- 1 jar diced pimientos - (2 ounce) liquid removed
- 1/4 c. sherry
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/8 tsp warm pepper sauce
- 1 1/2 c. stuffing mix
- 1/4 c. minced toasted almonds
Direcciones
- Preheat oven to 325 degrees. Lightly grease a 13- by 9- by 2-inch baking dish.
- In a large bowl combine minced Large eggs, soup. water chestnuts, cheese, lowfat milk, mushrooms, pimientos, sherry, Worcestershire sauce, salt, pepper and warm pepper sauce. Mix well and transfer to prepared dish.
- Sprinkle with stuffing mix and almonds. Bake for 20 min or possibly till warm and bubbly. Serve hot.
- This recipe yields 12 servings.
- Description: "Make the hard-cooked Large eggs ahead of time and this dish will come together in min. A big casserole fit for a crowd. (Also a great way to use up all those Easter Large eggs the kid's colored!)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 193 | |
| Calories from Fat 69 | 36% |
| Total Fat 7.86g | 10% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 468mg | 20% |
| Potassium 239mg | 7% |
| Total Carbs 23.11g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.37g | 2% |
| Protein 6.45g | 10% |
