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Sunday Egg Casserole

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons butter or margarine

    2. 4 tablespoons dry sherry -- divided

    3. 1 pound fresh mushrooms -- sliced

    4. 1 can 10 3/4 oz. 1 carton

    5. 8 oz. 2 tablespoons all-purpose flour

    6. 1/2 teaspoon salt

    7. 1 tablespoon finely chopped onion

    8. 1 2 oz. jar chopped pimiento -- drained

    9. 1 10 oz. pkg. frozen green peas -- thawed and drained

    10. 14 hard-cooked eggs -- cut lengthwise into 4 wedges

    11. 1 8 oz. can sliced water chestnuts -- drained

    12. 1 cup fresh bread crumbs

    13. 2 slices bread

    14. 1 tablespoon butter or margarine -- melted

    Instructions Jump to Ingredients ↑

    1. Preparation : * Melt 2 tablespoons butter in a large skillet; add 2 tablespoons sherry and mushrooms, and cook over medium heat 5 minutes or until mushrooms are tender. Drain well; set aside. * Combine remaining 2 tablespoons sherry, soup, and next 6 ingredients in a medium saucepan. Cook 2 minutes or until mixture is bubbly; stir in mushrooms and peas. * Arrange egg wedges and water chestnuts in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Pour soup mixture evenly over top. * Combine bread crumbs and melted butter. Sprinkle over soup mixture. * Bake at 375 degrees for 20 minutes or until top is golden.

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