Devilled Eggs en Casserole

Ingredients:
  2 can        tomato sauce (8 oz.)
  1 cup        water (1 3/4 cups)
  2 tablespoon butter or margarine
  1 package    quick cooking Spanish rice (6 oz)
  6 unit       hard boiled eggs
  3 tablespoon mayonnaise
  1 tablespoon minced green onion
  1 teaspoon   prepared mustard
1/2 teaspoon   seasoned salt
1/8 teaspoon   pepper
  1 cup        shredded cheddar cheese (1 1/2 cups)

Instructions:
How to make Devilled Eggs en Casserole?

1. Combine 1 can tomato sauce, water, butter and seasoning packet from the
Spanish rice mix in saucepan; bring to a boil. Stir in rice, cover, let
stand 10 minutes.
2. Meanwhile, cut eggs in half lengthwise. 
3. Remove yolks and mash in a small bowl with mayonnaise, onion, mustard,
salt and pepper. 
4. Use to fill egg white halves; set aside.
5. Stir 1 cup cheese and 1 can tomato sauce into prepared Spanish rice. 
6. Place in bottom of buttered 71/2" x 12" x 11/2" baking dish. 
7. Arrange stuffed egg halves over top, sprinkle with remaining cheese. 
8. Bake at 375°F (190°C) for 20 minutes.

Description:
Devilled Eggs en Casserole Serves 4-6

Notes:
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