I like to serve this on toasted English muffins along with a fresh fruit salad.
6-8 hard boiled eggs
2-3 Tbsp mayo
2 tsp prepared mustard
(Prepare deviled eggs using above ingredients. For ease of stuffing eggs, put yolk mixture into a baggie, cut off a tiny corner of the baggie, and squeeze into whites. )
1 can cream of mushroom soup
1 cup sour cream
4 oz canned chile
½ cup shredded cheese
Preheat oven to 350. Stir together soup, sour cream and canned chiles. Place about 1/3 of the soup mixture in a 10” pie plate or 7x11” baking dish. Add deviled egg halves in a single layer. Pour the rest of soup mixture over eggs and sprinkle with cheese. (Optional: Sprinkle with paprika before baking.)
Bake 20-25 minutes or until heated through. Remove and let stand 5 minutes.
Can be prepared the night before and refrigerated. Bake 10-15 minutes longer.