Best 4 Deviled Egg Casserole Recipes

DEVILED HAM & EGG CASSEROLE

Steps:

• Trim crusts from bread, cut bread in half diagonally. Toast crusts until lightly browned. Place crusts in a greased casserole dish.
• Combine ham, hard cooked eggs, horseradish and mustard, spoon mixture over crusts.
• Arrange toasted bread slices over ham mixture.
• Mix together beaten eggs, milk, salt and peper, pour over toasted bread slices.
• Refrigerate at least 1 hour to allow the bread to absorb the liquid.
• Bake 325 degrees for 1 hour or until set.

BREAKFAST DEVILED EGG SHRIMP CASSEROLE

Steps:

• 1. Add all soups in pan til slow boil add 1/2 can milk.
• 2. Place soup in 9x13 pan.
• 3. Sprinkle cans of shrimp or cooked fried shrimp (both taste great I prefer the cooked fried has more texture and taste).
• 4. Place your deviled eggs as you like them prepared in rows of 3 across and 4 down.
• 5. Mix melted butter and ground up crackers together (add more cracker mixture to your liking).
• 6. Place in preheated oven 350* and bake for about 10 minutes til crackers turn golden. scoop and serve and enjoy!!!

DEVILED EGG CASSEROLE

Steps:

• 1. Make deviled eggs using first six ingredients.
• 2. For sauce: Melt butter in saucepan and blend in flour and salt. Gradually add milk and cook, stirring constantly, until mixture thickens and comes to a boil.Add Tabasco and cheese; stir until cheese melts.
• 3. Wash and trim asparagus. Cook in boiling salted water for 5-10 minutes, just until tender crisp. Drain.
• 4. Place hot asparagus in shallow baking dish. Top with deviled eggs. Spoon sauce over all. Bake in 375 oven for 10 minutes.

DEVILED EGG CASSEROLE

Steps:

• 1. Remove yolks from hard-cooked eggs. Put whites aside. Mash yolks until free of lumps. Add remaining ingredients for stuffed eggs and mix until smooth. Refill egg whites with yolk mixture and set aside.2. For sauce, melt 2/3 cup butter in large skillet and add celery. Sauté until tender but not brown remove and reserve. Add sliced mushrooms to skillet and cook until tender return celery to pan with mushrooms. In bowl, combine heavy cream and chicken broth add instant onion and stir in flour with whisk until well blended. Pour into skillet with celery-mushroom mixture. Cook over medium heat until thick and smooth, stirring constantly. Slowly add half-and-half, stirring until thoroughly heated. Add 1/2 teaspoon salt or salt to taste. Remove from heat and stir in ripe olives.3. Pour a very thin layer of sauce in bottom of 2 large shallow casseroles (11 3/4 x 7 1/2 x 1 3/4 -inch). Arrange stuffed eggs on top of sauce top with remaining sauce. Combine fine bread stuffing mixture with melted butter sprinkle over top of egg dish. 4. Bake at 350° for 20 minutes or until hot and bubbly.Note: do not overcook eggs. Additional baking in hot sauce will make them tough and rubbery. This recipe can be made a day before and refrigerated with exception of the addition of the bread stuffing, which should be added just prior to baking.