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Baked Egg Casserole

6 Hard boiled eggs
2 ts Prepared mustard
1 c Sour cream
1/4 tb Margarine
1/4 c Chopped onion
1/4 c Chopped pimento
1/4 c Chopped green pepper
1 cn Cream of mushroom soup
1/2 c Shredded Cheddar cheese
1/2 c Crumbled fried bacon
1/2 ts Salt

Halve eggs lenthwise; remove the yolks. Mash yolks, mustard, 3 teaspoons of sour cream and salt together. Fill egg whites with yolk mixture. Melt margarine in a large skillet, saute green peppers and onion until tender. Remove from heat; stir in pimento, soup and remaining sour cream and bacon. Place half the soup mixture in a 1 1/2 quart shallow baking dish. Pour remaining soup mixture over the top. Sprinkle with Cheddar cheese. Bake at 350 degrees for 20 minutes, or until heat through. Cook uncovered.

Randy Rigg

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