Recipe: Cheaper by the Dozen Egg Casserole

Cheaper by the Dozen Egg Casserole
This is from the Sunsational by the Junior League of Orlando

1 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.