Cheaper by the Dozen Egg Casserole This is from the Sunsational by the Junior League of Orlando1 dozen hard-boiled eggs, cut in quarters 1/2 pound fresh mushrooms 4 Tablespoons butter 10 ounces frozen peas, cooked 1 can water chestnuts, sliced 1 can cream of chicken soup 1 cup sour cream 1 teaspoon onion, minced 3 Tablespoons pimiento 1/2 cup sherry Salt and pepper 1 cup bread crumbs, buttered Preheat oven to 375 degrees F. Saute mushrooms in butter. Put in bottom of casserole. Arrange in layers the eggs, peas and water chestnuts. Heat the cream of chicken soup, sour cream and onion. Add pimientos, salt, pepper and sherry. Pour over layered casserole. Top with buttered bread crumbs. Bake 20 minutes. Serves 8 to 10. Can be frozen.
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