Instead of cooking the eggs for this recipe, look for hard-cooked eggs in the supermarket deli or near the eggs in the dairy department. Pre-cooked eggs are handy for quick-prep dishes like this casserole. Just peel and chop them and they’re ready for the recipe.
To reduce the sodium in each serving of this casserole by about 330 milligrams, use reduced-sodium soup and broth.
To make this casserole easier to serve, use kitchen scissors to cut the linguine into thirds before rinsing it with hot water.