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Sunday, September 23, 2007

Egg-Zactly Right!

Janet Groene's Devilish Good Egg Casserole
When you have hard-cooked eggs on a camping trip you’re halfway to a fully cooked
meal. UHT whipping cream will keep, unopened, in your ice chest or fridge for many days. Note
the use-by date.
6 hard-cooked eggs
6-ounce can deviled ham
Squirt bottle Dijon-style mustard
½ cup grated Parmesan
1 can condensed cream of tomato soup
8-ounce carton whipping cream
8-ounce can mushroom pieces, drained
Chinese noodles
Peel eggs and cut them in half lengthwise. Using two spoons, place a mound of
deviled ham on each cut side. Press to mold to the egg. Drizzle very lightly
with mustard and set aside. In a roomy skillet whisk together Parmesan, soup and cream. Stir in mushrooms. Arrange egg halves, ham side up, on this sauce. Cover and cook over very
low flame until everything is heated through, taking care not to burn the sauce. Make a bed of
noodles on each serving plate and top with egg halves, then spoon the sauce over all. Serves 4 to

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to

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See more of Janet's recipes at

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