Sunday Egg Casserole

Course : Eggs
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

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

Preparation / Directions:

* 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.

 

Nutritional Information:

100 Calories (kcal); 6g Total Fat; (58% calories from fat); 2g Protein; 7g Carbohydrate; 16mg Cholesterol; 254mg Sodium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Eggs Recipes