Patty's Baked Stuffed Eggs
12 hard-cooked eggs
4 tbsps. sour cream
1 tbsp. prepared mustard
1/2 tsp. salt
pepper (to taste)
1 small chopped onion
8 ozs. fresh mushrooms
2 tbsps. butter
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1 cup sour cream
1 cup shredded cheddar cheese
1/2 tsp. paprika
Slice eggs in half lengthwise, remove the yolks and set the whites aside.
In bowl, mash yolks, and add sour cream, mustard, salt & pepper, mixing well
Stuff egg whites.
In saucepan, saute' onion and mushrooms in butter until tender. Add soup & sour cream, mixing well.
Pour half the sauce onto an un-greased 9" X 13" baking dish. Arrange stuffed eggs over sauce. Spoon remaining sauce on top. Sprinkle with cheese & paprika.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 for 25-30 minutes. Serve immediately.