Baked Egg Casserole

Ingredients

1 tablespoon chopped onion
2 tablespoons chopped green pepper
10 tablespoons Roberts Butter
1 can (10 ounce) Cheddar cheese soup
8 ounces seasoned stuffing mix
1/2-1 cup water
6 Roberts Eggs, hard-cooked
8 slices bacon, cooked

Preparation

Saute onion and green pepper in 2 tablespoons butter; add cheese soup. Mix stuffing mix with 1/2 cup butter and water as directed on package. Slice or quarter hard-cooked eggs. Butter the inside of a 2 quart baking dish. Layer half of soup, half of hard-cooked eggs and half of stuffing mix in baking dish. Crumble half of bacon on top of stuffing mix. Repeat layers, ending with crumbled bacon on top. Bake at 350 for 30 minutes.

Recipe Contributed By: Mrs. Robert E. Lee Elkhorn, Nebraska

Yield: 8 to 10 servings

Notes:

To hard-cook eggs, place eggs in a pan and cover completely with cold water. Cover pan and heat water slowly just to simmering. Simmer for 20 to 25 minutes, but do not boil. If eggs are not served hot, cool rapidly in cold water; refrigerate.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.