Deviled Egg Casserole

Marie Hass

Ingredients

• 1/8 TSP chili powder
• 1 1/4 TSP mustard
• 6 TBSP light salad dressing
• 1 1/2 CUP corn Chex cereal, crushed
• 6 TBSP light salad dressing
• 1 TSP Tarragon vinegar
• 8 TBSP smoked turkey, thinly sliced
• 3 sticks butter or margarine
• 1 CUP celery, finely chopped
• 1 entire onion, finely chopped
• 10.75 OZ condensed cream of chicken soup
• 1/2 CUP nonfat milk
• olives, drained and sliced
• 1 CUP American cheese, shredded
• 8 eggs, hard-cooked

1. Peel and cut eggs in half lengthwise. Remove yolks and mix with salad dressing, mustard, vinegar, and chili powder. Fill eggs with salad mixture and put two halves together. Wrap each egg in one slice of smoked turkey. Place wrapped eggs in greased 8 - inch baking dish, fold side down. Set aside.
2. Melt butter or margarine in medium - size saucepan. Saute celery and onion in butter over low heat until crisp tender. Add soup, milk, and olives; heat until mixed. Add cheese. Pour soup mixture over eggs in baking dish. Top with crushed cereal. Bake at 350 degrees for 25 to 30 minutes or until top is golden brown.