From one of our favorite contributors.

• 2 tablespoons butter or margarine
• 4 tablespoons dry sherry, divided
• 1 pound fresh mushrooms, sliced
• 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
• 8 oz sour cream
• 2 tablespoons all-purpose flour
• 1/2  teaspoon salt
• 1 tablespoon finely chopped onion
• 2 oz. jar chopped pimiento, drained
• 10 oz. package frozen green peas, thawed and drained
• 14 hard-cooked eggs, cut lengthwise into 4 wedges
• 8 oz can sliced water chestnuts, drained
• 1 cup fresh bread crumbs  {2 slices bread}
• 1 tablespoon butter or margarine, melted

Method

Preheat oven to 375°F

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 in preheated 375°F oven for 20 minutes or until top is golden.

Contributor: Junior Trimmer

back to hard-boiled egg page      

 

top of page